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Analysis  and  Cost  of  Ready-to- 
Serve  Foods 

A  STUDY  IN  FOOD  ECONOMICS 


F.     C.     GEPHART 

H 

Chemist  of  the  Russell  Sage  Institute  of  Pathology,  in  affiliation  with  the 
Second  Medical  Division  of  Bellevue  Hospital 


WITH     AN     INTRODUCTION     BY 


GRAHAM     LUSK 

Professor  of  Physiology  of  the  Cornell  University  Medical  College,  and 
Scier-tific  Director  of  the  Russell  Sage  Institute  of  Pathology 

NEW     YORK 


CHICAGO 

Press  of  American  Medical  Association 

Five  Hundred  and  Thirty-Five  North  Dearborn   Street 

1915 


^3 


Copyright,  1915 

BY    THE 

American  Medical  Association 


yi^r-*:-; 


TABLE    OF    CONTENTS 


I.  Introduction,   Including  Table  4  showing  the  cost  of 
food  portions  arranged  in  the  order  of  their  increasing 
price. 
11.  Description  of  Methods. 

III.  Key  to  Table  7. 

IV.  Table  7.    Analyses  of  242  ready-to-serve  foods. 
V.  Special  Tables  of  orders  repeatedly  analyzed. 

a.  Boston  baked  beans,  6  analyses. 

b.  New  York  baked  beans,  7  analyses. 

c.  Two  fried  eggs,  2  analyses. 

d.  Cabinet  pudding  with  vanilla  sauce,  2  analyses. 

e.  Corned  beef  sandwich,  18  analyses. 

f.  Cream,  2  analyses. 

g.  Ham  sandwich,  18  analyses. 

h.  Rice  croquettes  with  bacon,  2  analyses. 

i.  Small  steak,  2  analyses. 

j.  Tomato  omelet,  2  analyses. 

k.  Plain  omelet,  8  analyses. 

1.  Creamed  codfish  on  toast,  2  analyses. 

m.  Cream  chipped  beef,  2  analyses. 

n.  Creamed  chicken  on  toast,  2  analyses. 

o.  Wheat  cakes  with  maple-cane  syrup,  6  analyses. 

p.  Oyster  sandwich,  2  analyses. 

q.  Deviled  crab,  2  analyses. 

r.  Graham  crackers,  2  analyses. 

s.  Lamb  stew,  2  analyses. 

t.  Large  oyster  fry,  2  analyses. 

u.  Ham  and  eggs,  9  analyses. 

V.  Beef  stew  with  vegetables,  9  analyses. 

w.  Butter  cakes  and  butter,  2  analyses. 
VI.  Discussion  of  Results. 
VII.  Table   9.     The   restaurant    cost    and    caloric   value    of 

food  portions  arranged  in  alphabetical  order,  includ- 
ing estimated  wholesale  cost  of  ingredients.    Table  10. 
Wholesale  prices. 
VIII.  Table  11.     Summary  of  the  cost  of  2,500  calories  with 

reference  to  the  kind  of  food  purchased. 
TX.  Table  12.     Classified  list  of  portions  arranged  in  groups 
according  to  their  caloric  value. 


ANALYSIS     AND     COST     OF     READY-TO- 
SERVE    FOODS 

A    STUDY    IN    FOOD    ECONOMICS 


F.    C    GEPHART 

Chemist  of  the  Russell  Sage  Institute  of  Pathology,  in  affiliation  with  the 
Second  Medical  Division  of  Bellevue  Hospital 

WITH  AN  INTRODUCTION  BY 
GRAHAM   LUSK 

Professor  of  Physiology  of  the  Cornell  University  Medical  College,  and 
Scientific   Director  of  the  Russell  Sage   Institute  of  Pathology 

NEW  YORK 


I.   INTRODUCTION 
BY  GRAHAM    LUSK 

Very  early  in  his  scientific  career,  in  the  year  1877, 
Atwater  turned  his  attention  to  the  question  of  the 
nutrition  of  the  people.  The  many  valuable  bulletins 
published  by  the  United  States  Department  of  Agri- 
culture testify  to  much  splendid  study  into  the  prob- 
lems of  food  for  the  multitude.  And  yet  little  prac- 
tical use  has  come  of  it  all.  Why  then  talk  about 
nutrition?  A  critic  writes,  "We  need  food,  but  do  we 
need  books  to  remind  us  of  our  need?  And  as  an 
unanswerable  challenge  another  critic  cries,  "Does 
Professor  X  eat  his  own  diet?"  It  is  truly  stated  that 
normal  nutrition  is  associated  with  appetite,  and  it  is 
therefore  argued  that  the  appetite  is  not  to  be  con- 
trolled by  knowledge.  One  has  only  to  recall  the 
appetite  for  drink  to  realize  the  utter  fallacy  of  this 
argument.  A  glass  of  beer  or  a  glass  of  wine  taken 
at  the  end  of  a  wearisome  day  is  not  of  demonstrable 
evil  and  may  be  of  benefit  to  the  digestion.  Yet  to 
follow  the  appetite  when  it  leads  to  drink  in  excess 
is  of  injury  to  the  body,  the  mind  and  the  economic 


*■■*  ^  >i*«  s:"**  •'"«■• '''"^  ^ 


welfare  of  the  individual  and  therefore  inimical  to  the 
welfare  of  the  state. 

But  why  repeat  such  self-evident  truths?  Has  not 
enough  been  said?  Are  not  words  wasted  in  repeti- 
tion of  the  obvious?  In  defense  one  may  recall  a 
scene  at  the  New  York  Academy  of  Medicine  in  which 
Sir  William  Osier  maintained  that  the  essence  of  suc- 
cessful teaching  consisted  in  "Reiteration,  reiteration, 
reiteration."  One  of  the  audience  present  qualified 
this  definition  by  adding  the  words,  "without  irrita- 
tion." If  successful  teaching  be  accepted  as  "reitera- 
tion without  irritation,"  let  the  following  presentation 
be  an  attempt  in  that  direction. 

Food  has  been  defined  as  a  well-tasting  mixture  of 
foodstuffs  of  such  a  composition  that  the  body  is  not 
injured  by  its  use,  and  of  sufficient  quantity  to  main- 
tain the  body  in  good  condition. 

One  may  consider  this  definition  under  three  head- 
ings. 

1.  Value  of  flavor. 

2.  Importance  of  composition. 

3.  Importance  of  quantity. 

VALUE  OF   FLAVOR 

It  is  known  to  all  that  the  sight  of  appetizing  food 
"makes  the  mouth  water."  It  is  known,  however,  to 
comparatively  few  that  the  sight  of  such  food  "makes 
the  stomach  water"  in  the  same  sense.  That  is  to  say, 
a  flow  of  gastric  juice  is  set  up  in  the  stomach.  This 
flow  is  accelerated  by  the  actual  taste  of  the  food,  so 
that  a  large  amount  of  valuable  digestive  fluid  is  set 
to  flowing  merely  through  the  psychic  appreciation  of 
flavor.  When  food  is  taken  without  appetite,  this 
important  preliminary  flow  of  gastric  juice  does  not 
take  place  and  proper  digestion  is  rendered  more 
difficult.  Not  only  this,  but  the  glands  lying  deeper 
down  in  the  intestines  yield  their  digestive  juices  in 
larger  measure,  the  greater  the  quantity   of  gastric 


juice  which  passes  from  the  stomach  into  the  intes- 
tine. The  appetite  is  Hke  a  magic  wand  influencing 
the  whole  of  the  digestive  process.  Fear  and  anger 
lead  to  a  parched  throat,  and  in  an  entirely  similar 
manner  to  a  parched  stomach,  so  that  food  cannot  be 
well  digested  under  these  circumstances.  It  is  familiar 
to  all  that  the  sight,  smell  or  sound  of  anything  repel- 
lant  will  cause  loss  of  appetite.  The  writer  has  seen 
an  artist  faint  when  an  operation  of  Dr.  Carrel  became 
the  subject  of  a  dinner  conversation  where  men  and 
women  were  present.  The  appetite  is  favored  by  the 
extraneous  refinements  of  civilized  life,  such  as  a  spot- 
less table  cloth.  It  would  also  be  affected  by  the 
cleanliness  of  the  preparation  of  the  food  could  one 
always  look  behind  the  scenes.  It  is  affected  by  the 
atmosphere  of  cheer  at  the  table.  Neither  scolding 
parents  nor  snarling  children  facilitate  the  digestion  of 
the  Christmas  dinner. 

The  question  of  flavor  in  all  its  ramifications  is 
therefore  a  very  important  one.  It  is  one  of  the  pit- 
falls of  the  prescribing  physician,  because  he  is  very 
likely  to  believe  that  what  he  likes  is  excellent  and 
what  he  detests  is  bad.  The  great  multitude  of  peo- 
ple like  pickles,  but  some  do  not ;  the  latter  class  must 
not  argue  that  pickles  are  therefore  injurious.  The 
common  foods  of  life,  such  as  potatoes,  tomatoes, 
and  bananas,  all  have  their  personal  enemies  based  on 
dietetic  prejudices  which  are  largely  imaginary, 
although  as  a  psychosis  the  manifestations  of  repul- 
sion are  very  real. 

IMPORTANCE    OF    COMPOSITION 

A  celebrated  school  mistress  once  asked  that  a  book 
be  written  which  would  tell  her  what  apple  sauce  was 
without  introducing  the  terms  protein,  carbohydrate 
and  fat.  Alas,  that  is  impossible.  It  would  be  like 
teaching  architecture  without  mentioning  brick,  gran- 
ite and  marble ! 


8 

But  the  knowledge  is  not  recondite.  Protein  is  the 
characteristic  soHd  constituent  of  muscle.  The  pro- 
tein framework  is  essential  for  the  manifestation  of 
those  properties  whose  aggregate  is  called  life.  And 
besides  this,  water  and  salts  enter  into  the  organization 
of  the  living  particles.  These  salts  are  as  varied  as 
are  those  of  the  sea  water  and  they  are  essential  to 
living  things.  In  vertebrates,  salts  are  further  used 
to  build  the  larger  framework  of  the  bones.  When 
various  molecules  of  protein  are  united  in  a  certain 
definite  order  with  water  and  salts,  life  is  possible.  If 
the  definite  order  is  disturbed,  death  results.  Life 
depends  on  the  arrangement  of  the  particles.  One 
recalls  the  story  of  the  Yankee  who,  during  the  win- 
ter months,  sold  a  "sure  cure  for  potato  bugs"  with 
the  caution  "not  to  be  opened  till  wanted  for  use" 
and  with  the  promise  of  instructions  for  use  inside 
the  package.  In  the  summer  time,  on  opening  the 
package  the  farmer  found  two  small  cubes  with  the 
directions  "place  the  potato  bug  on  one  cube  and  press 
firmly  with  the  other."  Death  not  only  takes  place 
through  such  disarrangement  of  the  particles,  but  also 
it  may  follow  on  the  influence  of  a  poison  which  pre- 
vents the  proper  functioning  of  the  living  thing. 

A  peculiarity  of  living  tissue  is  that  a  part  of  its 
protein  is  constantly  being  broken  down  and  replaced 
by  repairing  material.  It  is  as  if  structural  units  were 
constantly  being  dissolved  out  of  a  building  and  auto- 
matically replaced  by  new  ones.  In  the  human  body 
about  two  and  one-half  parts  out  of  a  thousand  of  its 
protein  are  thus  daily  renewed.  It  is  as  if  one  struc- 
tural unit  out  of  every  four  hundred  in  a  building 
were  replaced  with  a  new  one  every  day.  For  this 
reason  one  must  eat  protein.  This  is  repair  protein 
to  replace  that  lost  in  the  wear  and  tear  on  the  machin- 
ery of  the  cells. 

Protein  is  the  essential  constituent  of  all  meats, 
fish  and  eggs;  it  is  a  large  constituent  of  milk,  and 


mixed  with  fat  is  the  essential  constituent  of  cheese. 
Protein  is  not  a  simple  chemical  substance,  but  it  may 
be  broken  into  seventeen  different  fragments.  This  is 
what  happens  when  protein  is  digested  in  the  stomach 
and  intestines.  These  fragments  are  absorbed  by  the 
circulating  blood  and  when  they  are  carried  to  the 
different  tissues  the  fragments  are  put  together  in  a 
manner  which  is  characteristic  for  each  tissue.  Sup- 
pose each  structural  unit  in  a  building  were  made  up 
of  seventeen  parts,  all  of  them  different,  such  as  gold, 
silver,  iron,  lead,  tin  and  so  on,  and  when  one  of 
these  larger  structural  units  went  into  the  scrap  heap 
suppose  there  were  always  present  a  supply  of  all  the 
several  varieties  of  new  parts  necessary  to  build 
another  like  it ;  then  one  has  an  analogy  of  what  hap- 
pens. One  might  imagine  that  these  seventeen  differ- 
ent units  might  be  arranged  in  different  ways,  depend- 
ing on  the  use  to  which  the  particular  structural  unit 
was  put.  In  like  manner,  it  comes  to  pass  that  the 
protein  of  milk  is  split  into  fragments  in  the  baby's 
stomach  and  these  various  fragments  are  absorbed  by 
the  blood  and  are  carried  by  this  medium  to  the  diifer- 
ent  organs  of  the  baby's  body,  there  to  build  up  the 
structure  of  each  particular  organ  after  its  own  par- 
ticular way.  The  seventeen  different  chemical  units 
known  to  occur  in  protein  may  be  joined  together  in 
different  ways  so  that  350  million  times  a  million  dif- 
ferent combinations  are  possible  even  though  only  a 
single  representative  of  each  unit  is  used  (Abder- 
halden).  In  this  they  resemble  the  multiplicity  of 
combinations  possible  with  the  letters  of  the  alphabet. 
On  account  of  this  it  is  possible  to  build  liver  protein 
or  muscle  protein  out  of  milk  protein.  In  the  muscles 
of  fish  and  in  the  white  of  egg  there  are  again  other 
variations  in  the  order  of  those  letters  of  the  protein 
alphabet,  and  therefore,  these  proteins  are  distinctive. 
These  proteins  contain  all  the  seventeen  units  and  are 
therefore  capable  of  repairing  any  tissue.    It  has  been 


10 

suggested  that  such  proteins  be  called  proteins  of 
Grade  A. 

Proteins  are  also  found  in  all  vegetable  foods.  The 
vegetables  contain  some  complete  proteins,  that  is, 
those  which  have  the  full  array  of  seventeen  individual 
units,  but  they  also  contain  some  incomplete  proteins, 
that  is,  those  which  are  deficient  in  one  or  more  of 
the  characteristic  units  which  are  necessary  to  build 
up  animal  protein.  These  incomplete  proteins  have 
little  or  no  value  in  nutrition.  Thus  it  comes  about 
that  it  requires  a  much  larger  quantity  of  vegetable 
proteins  (which  include  complete  and  deficient  pro- 
teins) to  maintain  the  machinery  of  the  body  in  repair, 
than  when  animal  protein  is  given  in  the  form  of  meat, 
eggs,  fish,  milk  or  cheese. 

It  must  be  remembered,  however,  that  when  a  per- 
son is  engaged  in  active  labor  or  excessive  exercise 
he  may  be  able  to  obtain  a  very  liberal  supply  of  pro- 
teins of  the  higher  grade  in  the  large  quantity  of  veg- 
etable foods  of  which  he  partakes.  This  gives  a  sci- 
entific explanation  to  the  saying  which  has  become 
proverbial,  "the  railways  of  the  country  have  been 
built  on  beans." 

Attention  is  called  to  the  generally  overlooked  value 
of  milk  protein. 

There  is  no  danger  of  protein  undernutrition  in  this 
country.  The  general  trend  is  toward  protein  extrava- 
gance, that  is,  its  ingestion  and  destruction  in  excess  of 
the  needs  of  repairing  the  tissues.  This  is  due  to  the 
fact  that  to  most  normal  men  a  beefsteak  represents  the 
choicest  of  good  things.  Here  appetite  triumphs  over 
reason  and  economy.  If  one  listens  attentively  one 
hears  again  a  rumbling  note,  "Would  Professor  X 
eat  his  own  diet?" 

Yet  the  matter  of  enormous  meat  consumption  is 
one  of  serious  economic  importance  which  is  not  to 
be  lightly  tossed  aside.  The  following  table  prepared 
by  Rubner  indicates  the  quantity  of  meat  consumed 


11 


per  head  of  population  (adults  and  children)  in  the 
various  nations  of  Europe  and  also  the  increase  in  the 
consumption  of  meat  in  Germany  during  the  last  hun- 
dred years. 


TABLE    1.— RUBNER'S 

TABLE    OF    MEAT    CONSUMPTION    IN 
EUROPE 

Present 
Consumption 

ol  Meat 

Per  Capita 

Per  Year, 

Pounds 

Consumption  of  Meat 
in  Grermany  in 
Different  Years 

Date 

Pounds 

Germany 

England 

France 

Belgium  and  Holland 

115 
106 
74 
75 
64 
59 
23 

1912 
1900 

1892 
1873 
1840 
1816 

115 
102 

72 

Austria-Hungary 

65 

Russia 

48 

Italy 

90 

There  is  little  doubt  that  excessive  consumption  of 
meat  constitutes  a  grave  and  unnecessary  economic 
waste.  The  increased  cost  of  food  falls  most  heavily 
on  this  item  of  indulgence  and  its  ever-increasing  price 
follows  as  much  the  law  of  supply  and  demand  as  does 
the  price  of  champagne,  and,  for  the  same  reason, 
the  price  of  flavor  for  those  who  have  the  price.  It 
is  part  of  the  spirit  that  demands  the  motor  car,  the 
luxuries  of  life  as  well  as  its  necessities. 

As  regards  the  utility  of  carbohydrate  and  fat  in  the 
food,  one  may  especially  attribute  to  them  a  value  as 
fuel.  They  are  oxidized  in  the  -body  and  keep  the 
body  warm  and  when  work  is  accomplished  they  fur- 
nish the  energy  with  which  to  perform  it. 

The  carbohydrates  consist  in  sugars  and  starches. 
The  latter  are  convertible  into  sugars  in  intestinal 
digestion.  One  can  speak  of  cornstarch  as  equivalent 
to  the  sugar  into  which  it  is  convertible.  Cane  sugar 
has  essentially  the  same  value  in  nutrition  as  starch. 
The  two  belong  to  the  same  group  and  yet  are  not 
identical,  and  so  the  layman  must  learn  the  cumber- 
some term  carbohydrate  as  the  common  name  for  the 
physiologically  identical  sugars  and  starches. 


12 

The  great  staple  starchy  foods  include  rice,  potatoes, 
bread,  beans,  macaroni  and  corn.  These  are  the  cheap- 
est food  fuels.  They  all  contain  protein  but  their 
principal  constituent  is  starch,  which  when  converted 
into  sugar  is  as  much  a  fuel  for  the  body  as  gasoline  is 
for  the  automobile. 

Fat  is  taken  in  the  food  with  most  meats.  It  is 
largely  consumed  as  lard  and  also  as  butter.  Nuts 
contain  50  per  cent,  of  their  weight  as  fat.  The  fats 
are  a  far  more  costly  fuel  than  the  carbohydrates, 
although  they  serve  a  similar  purpose  in  nutrition. 
The  advantage  of  taking  a  diet  which  includes  a  mix- 
ture of  carbohydrates  and  fats  lies  in  the  fact  that 
the  intestine  is  not  called  to  excessive  effort  in  car- 
ing for  the  digestion  and  absorption  of  a  large  quan- 
tity of  a  single  food  material,  and  that  equivalent 
amounts  of  fat  are  less  bulky  than  carbohydrates. 
The  disadvantages  of  a  large  use  of  fat  are,  first,  its 
original  cost,  and,  second,  the  fact  that  its  ingestion 
diminishes  the  intake  of  vegetables  and  hence  the 
amount  of  cheap  vegetable  proteins,  thereby  making 
fat  indirectly  a  still  more  expensive  food. 

There  are  important  accessory  factors  to  be  dis- 
cussed concerning  food.  These  are  the  fibrous  rough- 
age of  cellulose,  the  salts  of  the  diet  and  the  so-called 
vitamins. 

Sylvester  Graham  used  unbolted  wheat  flour  with 
which  to  make  Graham  bread.  The  cellulose  here 
produces  a  freer  movement  of  the  bowels.  Of  similar 
import  is  the  use  of  spinach,  cauliflower,  lettuce,  cab- 
bage, asparagus  and  tomatoes.  These  substances  have 
almost  no  fuel  value,  but  they  can  be  prepared  to 
serve  with  large  quantities  of  fats  or  oils,  and  they 
furthermore  give  flavor  and  variety  to  the  fare  of  the 
table. 

The  salts  of  the  food  are  extremely  important. 
Thus,  if  calcium  be  withheld  from  the  diet  of  experi- 
mental animals  the  bones  become  porous  and  finally 


13 

break.  Such  conditions  are  not  found  in  human  life, 
for  the  foods  ingested  always  contain  sufficient  salts 
to  replace  those  lost  from  the  body.  It  has  been  found 
that  when  meats  are  oxidized  they  yield  an  acid  ash, 
whereas  vegetables  usually  yield  an  alkaline  ash.  It 
has  been  recently  shown  by  Blather  wick  that  of  all 
vegetables  potatoes  yield  the  greatest  amount  of  alka- 
line ash  for  the  use  of  the  body,  and  that  this  alkali 
is  most  effective  in  dissolving  and  eliminating  uric 
acid  from  the  system.  In  the  light  of  this,  potatoes  are 
highly  desirable,  not  only  in  health,  but  also  in  the 
gouty  condition.  Yet  one  of  the  dietetic  fads  of  the 
day  is  to  eliminate  potatoes  from  the  bill  of  fare,  a 
really  absurd  practice,  always  excepting  the  cases  of 
those  individuals  who  manifest  personal  repugnance 
to  potatoes. 

Finally,  there  is  a  class  of  substances  which  exists 
in  minute  quantities  in  some  foods  and  little  or  none 
in  others.  This  class  is  called  that  of  the  vitamins. 
Thus,  individuals  who  live  almost  exclusively  on  pol- 
ished rice  acquire  the  disease  of  beriberi,  and  a  simi- 
lar monotonous  diet  of  bread  develops  scurvy.  A 
diet  of  bread  and  water  does  not  maintain  the  strength 
of  the  organism  and  has  been  used  as  a  disciplinary 
method.  Minute  quantities  of  vitamins  are  found, 
for  example,  in  meat,  in  butter  and  in  unpolished  rice, 
but  they  are  absent  or  deficient  in  polished  rice,  bread 
and  lard.  The  vitamins  are  absolutely  necessary  for 
the  proper  harmonious  maintenance  and  growth  of  the 
body.  This  statement  should  cause  no  alarm.  There 
IS  no  beriberi  in  the  United  States,  for  here  rice  does 
not  ever  form  the  dietary  mainstay  of  the  individual. 
There  is  practically  no  scurvy,  although  it  has  been 
known  to  occur  in  almshouses,  where  motives  either 
of  economy  or  graft  have  deprived  the  inmates  of 
suitable  food. 

Summarizing,  one  can  state  that  in  the  United  States 
there  is  no  protein,  or  salt  or  vitamin  deficiency  in  the 


14 

habitual  diet,  and  there  is  plenty  of  roughage  in  the 
form  of  cabbage,  sauerkraut  or  other  vegetable  foods 
available  to  him  that  desires  it. 

THE    QUANTITY    OF    FOOD 

Generally  speaking,  the  mass  of  food  ingested  serves 
two  functions,  the  protein  is  of  use  in  the  mainte- 
nance and  repair  of  the  cell  machinery,  and  the  carbo- 
hydrate and  fat  furnish  fuel  to  this  machinery  that  the 
motions  of  life  may  continue.  Protein  given  in 
excess  also  serves  the  purpose  of  fuel,  as  do  carbo- 
hydrates and  fat.  In  the  oxidative  destruction  of 
these  materials  in  the  body  heat  is  liberated.  When 
1  gram  of  fat  is  burned  sufficient  heat  is  produced  to 
raise  the  temperature  of  1  liter  of  water  9.3°  C. 
(^  16.5°  F.).  Since  the  unit  of  heat  measurement 
or  the  calorie  is  that  quantity  of  heat  required  to  raise 
1  liter  of  water  1°  C,  it  follows  that  9.3  calories  of 
heat  are  set  free  whenever  1  gram  of  fat  is  oxidized. 
The  heat  liberated  in  the  body  when  1  gram  of  fat  is 
oxidized  is  exactly  the  same  as  when  it  burns  outside 
the  body.  The  similar  value  for  starch  is  4.1  calories 
per  gram.  In  the  case  of  protein,  4.1  calories  are 
liberated  whenever  a  gram  of  this  material  is  oxidized 
within  the  organism.  When,  therefore,  protein  is 
consumed  in  excess,  the  excess  has  no  greater  fuel 
value  than  an  equal  weight  of  starch.  Here  then  are 
the  fuel  resources  which  keep  the  body  warm,  main- 
tain the  heart  and  respiration,  and  the  activity  of  the 
other  organs,  and  enable  the  muscles  to  perform  work. 
Since  every  machine  requires  more  fuel  when  it  is 
active  than  when  it  is  at  rest,  it  follows  that  the  greater 
the  activity  of  the  body  the  greater  will  be  the  require- 
ment for  fuel. 

The  figures  in  Table  2  may  be  accepted  as  estimates 
of  the  fuel  requirement  of  a  man  weighing  156  pounds 
(70  kilograms)  during  a  twenty-four-hour  period:^ 

1.  Lusk:  The  Fundamental  Basis  of  Nutrition,  Yale  University 
Press,    1914. 


15 

It  appears  from  this  that  that  great  class  of  human 
beings  whose  business  it  is  to  sit  at  their  desks  or  to 
watch  machinery,  and  who  may  walk  to  and  from  their 
work,  require  2,500  calories.  In  their  class  are 
included  writers,  draughtsmen,  tailors,  physicians  and 
other  professional  men,  clerks,  accountants,  etc.  Men- 
tal effort  is  accomplished  without  any  increase  in  the 
quantity  of  energy  required. 

Individuals  who  stand  at  their  work,  such  as  bakers, 
dentists,  car  conductors,  decorators  and  glass  workers, 
require  about  3,000  calories.  If  muscular  labor  be 
constant,  more  is  required.  Thus  carpenters  making 
tables  and  painters  painting  furniture  require  3,300 
calories.  Farmers  require  3,500  calories,  stone  masons 
4,500,  lumbermen  5,000  and  over,  and  a  man  riding  in 
a  bicycle  race  during  twenty-three  hours  requires 
10,000  calories  a  day. 

TABLE  2.— DAILY   CALORIC   REQUIREMENTS   OF    156   POUND 
(70  K.)    MAN 

Calories 

Absolute  rest  in  bed  without  food   1,680 

Absolute  rest  in  bed  with  food    1,840 

Rest  in  bed  8  hours,  sitting  in  a  chair  16  hours,  with  food 2,168 

Rest   in    bed    8   hours,   sitting   in  a   chair    14  hours,   walking  two 

hours,  with  food    2,488 

Rest  in  bed   8  hours,  sitting  in  a  chair  14  hours,  vigorous  exer- 
cise   2    hours,    with   food    2,982 

These  are  facts  which  at  the  present  time  are 
scarcely  open  to  dispute.  The  sorrowful  part  of  it  is 
that  outside  a  narrow  circle  they  are  practically 
unknown.  Physicians  sometimes  starve  their  patients 
and  the  babies  entrusted  to  their  care,  in  bliss- 
ful and  childlike  ignorance  of  what  they  are  doing. 
The  poor,  50  to  60  per  cent,  of  whose  income 
is  spent  for  food,  waste  their  money  in  the  pur- 
chase of  beautiful  labels  or  relatively  expensive 
and  unnutritious  foods.  A  publisher  employing  sev- 
eral thousand  individuals  says  that  his  employees  buy 
from  choice  the  products  advertised  in  his  maga- 
zines. Children  of  the  poor  are  sent  to  buy  food  for 
the   family   and   the   whole   expenditure   of   half   the 


16 

family's  income  is  effected  in  an  atmosphere  of 
unfathomable  ignorance.  Yet  if  one  seeks  to  help, 
one  is  informed  that  one  must  not  meddle  with  the 
appetites,  and  the  funny  man  of  the  newspaper  makes 
a  witticism  on  the  subject  of  "highbrow"  information. 

In  spite  of  the  inevitable  attitude  of  the  humorous 
editor,  it  is  well  to  remember  the  severity  of  the  win- 
ter's cold,  the  lack  of  employment,  the  suffering  of  the 
poor,  which  create  a  situation  very  far  from  humorous. 

How  can  relief  be  given?  One  suggestion  is  to  sell 
1,000  calories  of  food  in  a  well-balanced  ration  as 
cheaply  as  possible.  Beans  are  cheap.  But  you  don't 
like  beans.  Does  Professor  X  eat  his  own  diet?  If 
beans  are  not  acceptable,  then  how  about  macaroni 
and  spaghetti?    The  meal  shown  in  Table  3  is  made 

TABLE    3.— COMPOSITION    OF    A   RATION    CONTAINING    1,000 
CALORIES 


Ounces 

Calories 

7% 

1 

2% 

5 
5 

400 

Pork 

2S4 

Bread.        

180 

Butter 

103 

Milk 

100 

Coffee .                            .      . .             

Total 

1,017 

up  of  1,000  calories  and  contains  16  per  cent,  of  those 
calories  in  protein,  one-sixth  of  the  protein  being  in 
the  form  of  animal  proteins  of  Grade  A,  and  the  rest 
being  in  vegetable  proteins.  The  remaining  84  per 
cent,  of  the  calories  are  nearly  equally  divided  between 
carbohydrate  and  fat. 

The  actual  cost  price  of  this  meal  of  hot  pork  and 
beans,  bread  and  butter  and  a  cup  of  hot  coffee  and 
milk  is  4}4  cents,  excluding  labor  and  rent,  but  includ- 
ing the  coal  used.  The  2,500  calories  required  to 
maintain  a  man  out  of  work  on  this  diet  would  cost 
10.6  cents  a  day,  or  $38.70  a  year.  If  such  a  thing 
as  a  ''submerged  tenth"  really  exists  in  this  country  it 


17 

would  cost  $387,000,000  to  feed  10,000,000  men  for 
one  year  on  this  diet.  The  taxation  in  the  United 
States,  city,  state  and  national,  is  said  to  be  $4,000,- 
000,000  annually.  Ten  per  cent,  of  this  sum  would 
feed  with  pork  and  beans,  bread  and  butter,  coffee  and 
milk,  10,000,000  men  who  are  out  of  work.  A  similar 
menu  just  as  cheap  can  be  based  on  spaghetti  flavored 
with  tomato  or  cheese.  It  is  not  argued  that  a  diet 
based  on  the  cheaper  foods  is  a  panacea  for  all  the 
woes  of  the  world.  It  is  not  argued  that  such  diets 
are  the  equivalent  of  caviar,  champagne  and  canvas 
back  ducks,  but  it  is  argued  that  good  wholesome 
simple  food  should  be  more  available  for  mankind  at 
a  moderate  price  in  hours  of  adversity  and  distress 
than  is  the  case  to-day.  People  should  know  how  they 
can  conserve  their  resources  without  detriment  to  their 
bodily  welfare. 

Passing  to  the  consideration  of  the  nutrition  of  the 
great  mass  of  the  people  it  seems  probable  that  at  the 
present  time  no  more  valuable  data  can  be  obtained 
than  those  which  may  be  derived  from  a  study  of  the 
various  food  portions  sold  by  the  Childs  restaurant 
establishments  which  are  situated  in  many  cities 
throughout  the  country.  The  portions  served  are 
standardized,  i.  e.,  planned  to  be  uniform  in  quantity 
and  quality  and  the  prices  are  the  same  in  all  the  res- 
taurants. Mr.  F.  C.  Gephart  has  completed  a  notable 
analysis  of  350  different  portions  as  they  are  sold  to 
guests  at  these  establishments.  The  results  of  these 
analyses  have  been  tabulated.  Table  4  gives  the  cost 
of  each  food  if  that  particular  variety  were  alone 
made  to  furnish  the  2,500  calories  necessary  for 
a  man  leading  a  sedentary  life,  to  which  is  added  the 
restaurant  price  of  these  2,500  calories  and  the  number 
of  portions  necessary  to  furnish  them.  Portions  which 
contain  15  per  cent,  of  protein  calories  or  more  have 
received  a  star.  Portions  which  contain  meat,  fish, 
egg  or  milk  proteins  are  preceded  with  the  letter  A, 


18 


indicating  the  presence  of  animal  proteins.  The 
material  in  this  table  is  arranged  in  the  order  of  the 
increasing  price  of  the  food.  In  Table  9  the  name 
material  is  arranged  in  alphabetic  order. 


TABLE  4.— THE    COST    OF    2,500    CALORIES    IN    FOODS 
ARRANGED  IN  ORDER  OF  THEIR  INCREASING  PRICE 

Note  that  when  three  portions  furnish  2,500  calories,  one  portion 
affords  a  good  meal.  When  nine  portions  furnish  2,500  calories,  then 
three  different  portions  should  form  the  meal. 


Name  of  Food 

Nutri- 
tional 
Calories 
for 
Five 
Cents 

Per 
Cent. 

in 
Bread 

and 
Butter 

Cost 

Of 

2,500 

Calories 

No.  Of 
Orders 

to 

Make 

2,500 

Cal. 

Napoleon    

453.6 
444.0 
899.5 
372.9 
357.8 
357.5 
856.4 
347.4 
842.2 
337.2 

330.7 
824.0 

323.2 
317.1 

298.4 
296.1 

291.4 
290.2 
286.8 

284.5 
281.9 
279.7 

278.3 
278.0 
277.3 
276.6 

275.2 
263.1 
263.1 
261.8 
253.4 
249.2 
247.5 
246.5 

246.4 
244.0 
240.3 

286.3 
231.6 

29.5 
27.2 

29.7 

6318 
27.1 

32!7 

38A 

59.6 
84.2 

34.0 

$0.28 
.28 
.81 
.34 
.35 
.35 
.35 
.36 
.37 
.37 

.38 
.39 

.39 
.39 

.42 
.42 

.48 
.43 
.44 

.44 

.44 
.45 

.45 

.45 
.45 
.45 

.45 

.47 
.47 
.48 
.49 
.50 
.50 
.51 

.51 
.51 
.52 

.53 
.54 

6 

Crullers     

Q 

Cabinet  pudding  and  vanilla  sauce. . . 
Cocoanut  pie  

6 

*A— Roast  beef  sandwich  with  roll 

Bath  buns   

Bread  custard  pudding , 

Pineapple  pie 

Com  muffing  ..,, ,,, 

Apple  pie   

New  England  pudding  with  vanilla 
sauce    

g 

Chocolate   spiced   cakes 

Walnut  layer  cake  with  marshmal- 
low   icing    

8 
g 

Milk  crackers  

8 

Bread  pudding  with  vanilla  sauce... 
Pumpkin  pie  

8 
g 

A— Lamb  croquettes  and  mashed  pota- 
toes     

3 

Coffee  cake  

9 

Khubarb  pie   

9 

A— German  meat  cakes  and  French  fried 
potatoes    

3 

Old   fashioned   molasses   cake 

Lemon  pie  

9 
9 

*A— Vienna  roast  with  French  fried  po- 
tatoes     

3 

Butter  cakes  

9 

Minced    ham   sandwich 

9 

Pork  and  Boston  beans 

3 

Cornmeal    cakes    with    maple    cane 
syruD     

5 

A — Ham  croquettes   

5 

Cold  rice  pudding 

9 

Ham  sandwich  with  roll 

10 

Banana  layer  cake 

10 

*A— Creamed  chipped  beef  on  toast 

Cocoa     

3 
10 

*A— Boast  beef  cutlet  with  tomato  sauce 

*A— German  meat  cakes  with  lyonnaise 

potatoes     

3 

s 

*A — Swiss   cheese   sandwich 

10 

*  — ^Boston  baked   beans 

5 

A— Vienna   roast,   spaghetti   and    pota- 
toes      

4 

Chocolate  cornstarch  with  cream.... 

11 

*  Contains  15   per  cent,   or  over  of  heat  in   protein.     A  contains  the 
protein  of  meat,  milk,  eggs  or  cheese.  . 


19 


TABLE   4.— Continued 


Name  of  Food 


Nutri- 

Per 

tional 

Cent. 

Cost 

Calories 

in 

ol 

lor 

Bread 

2,500 

Five 

and 

Calories 

Cents 

Butter 

231.1 

$0.54 

2S0.5 

.... 

.54 

230.2 

.54 

229.7 

86.5 

.54 

228.6 

.65 

227.7 

.55 

227.2 

.... 

.55 

225.6 

.55 

225.1 

.... 

.56 

224.8 

35.1 

.56 

223.4 

.56 

223.3 

.... 

.56 

228.1 

.56 

222.1 

36.9 

.56 

220.4 

.57 

220.8 

73.0 

.57 

217.2 

.57 

217.0 

38.4 

.58 

212.4 

.50 

211.9 

33.0 

.59 

208.7 

.... 

.60 

208.3 

.60 

208.3 

34.3 

.60 

208.1 

.60 

207.4 

.60 

206.8 

.60 

206.6 

40.2 

.61 

206.5 

.... 

.61 

205.7 

38.3 

.61 

205.4 

36.9 

.61 

204.6 

.61 

201.5 

.... 

.62 

201.5 

34.8 

.62 

201.3 

44.6 

.62 

200.1 

.62 

199.8 

35.3 

.68 

198.7 

88.5 

.63 

198.3 

73.2 

.63 

196.2 

43.4 

.64 

196.0 

.64 

195.9 

42.5 

.64 

195.8 

.... 

.64 

195.2 

.64 

194.1 

.64 

193.6 

39.6 

.65 

192.2 

44.1 

.65 

191.5 

.65 

191.5 

.65 

191.2 

57.6 

.66 

190.8 

.66 

189.6 

.66 

188.6 

.66 

188.0 

.66 

188.0 

.... 

.67 

No.  Of 

Orders 

to 
Make 
2,500 

Cal. 


Wheat  cakes  with  maple  cane  syrup 
Milk  crackers  and  milk 

*  A— American  cheese  sandwich 

*  — New  York  baked  beans 

Hot  com  bread 

*A — Country  sausage   

Indian  pudding  with  maple  sauce — 
•A— Minced    tongue    sandwich   with   tea 

biscuits    

Cream  roll  

A— Beef  cakes  with  brown  gravy   and 
macaroni     

*  — New  York  beans,     on  the  side  

Graham  crackers    

A— Broiled   ham    

A— Roast  beef  hash,  browned 

Oyster  pie    

*  A— Minced  chicken  sandwich 

Apple  tapioca  pudding 

Potato  salad    

Chocolate  layer  cake 

*A — Breaded  veal  cutlet  and  tomato  sauce 

Egg  plant  fried  in  butter 

Buckwheat   cakes    with   maple  cane 

syrup    

A— Roast  beef  croquettes  with  macaroni 
A— Fried  bacon  with  French  fried  pota- 
toes      

A— Sardine  sandwich   

*  A— Minced  ham  sandwich  with  olives — 
*A— Ham  and  New  York  beans 

Vanilla   cornstarch   with   cream 

*  A— Roast  beef  cutlet  and  mashed  pota- 

toes      

A— Lamb  cutlet  and  mashed  potatoes.. 

Cocoanut   cake   

Cream   cheese  walnut  sandwich 

»  —New  York  baked  beans  with  tomato 

sauce    

A— Ham  and  Boston  beans  

A— Liver  and  onions  with  French  fried 

potatoes     

*A — Beef  stew   

*  A— Pork  and  New  York  beans 

*A— Ham   sandwich    

Rice  croquette  with  bacon 

Baked  apple  with  cream 

A— Frankfurters  and  potato  salad 

*  —Baked  beans  with  macaroni 

Cup    of    coffee    (containing    cream 

and  sugar)  

A— Mince  pie   

*  A— Lamb   stew   

*A— Broiled   salt  mackerel  with  mashed 

potatoes    

Cherry  pie   

Pound   cake    

A— Chicken  cutlet  and  mashed  potatoes 

*  A— Shredded  wheat   and  milk 

Cream   tapioca    pudding 

Soda  crackers  and  milk 

Strawberry   pie    

Chocolate  eclair   


20 

TABLE    4.— Continued 


Name  of  Food 


Nutri- 
tional 
Calories 
for 
Five 
Cents 


Per 
Cent. 

in 
Bread 

and 
Butter 


Cost 
of 

2,500 
Calories 


No.  of 
Orders 

to 
Make 
2,500 

Cal. 


*A— Baked  lamb  pie  (individual) 

*A— Corned  beef  sandwich 

A— Broiled  bacon  

Rice  cakes  with  maple  cane  syrup... 

A— Cold   ham    

A— Roast  beef  croquettes  and  spaghetti 

*A — Chipped  beef  and  scrambled  egg 

A— Minced  ham  with  scrambled  eggs 

Peach  pie   

A — Baked  macaroni  and  cheese 

Huckleberry  pie   

French  toast  with  maple  cane  syrup 
*A— Corned  beef  and  New  York  beans... 

Blackberry   pie    

*A — Veal  pot  pie  with  dtunplings 

*A— Creamed  codfish  on  toast 

A— Vienna  roast  with  stewed  tomatoes 

*A — Tomato    omelet    

A— Small  oyster   fry 

Hot  rice  with  cream 

A— Plain  oyster  fry  with  bacon 

*A— Hamburger   steak    

A— Corned  beef  hash,  browned  in  pan. . 

A— Corned  beef  hash,  steamed 

Cream     

*A— Chicken  wings  on  toast 

A— Country   sausage   and   French   fried 

potatoes     

*A— Corned  beef  and  Boston  beans 

*A— Two  fried  eggs 

*A— Ham  omelet   

*A— Plain  omelet   

*A— Fried  liver  and  mashed  potatoes 

*A— Creamed  chipped  beef 

A— Large  oyster   fry 

Apple  fritters  with  fruit  sauce 

A — Fish  cakes  with  tomato  sauce 

French  fried  potatoes,  extra  order... 
Chocolate  cornstarch   with  whipped 

cream    

Shredded   wheat   and   cream 

A— Chicken  croquette  and  French  fried 

potatoes    

*A— Corned  beef  hash  with  poached  egg 

*A— Ham   and  eggs 

A— Ham  and  potato  salad 

*A— Baked  shad  and  dressing 

*A— Hamburger  steak  with  Spanish  sauce 

Charlotte   russe    

*A — Creamed  eggs  on  toast 

A— Bacon   and  eggs 

Strawberry  fruit  jeUy  with  whipped 

cream    

*A— Buckwheat      cakes      with      country 

sausage    

A— Oyster  sandwich  

*A— Chicken  giblets  on  toast 

Hot  rice  with  butter 

Pimento  olive  cheese  sandwich 

*A— Liver  and  bacon  with  lyonnaise  po- 
tatoes      

*A— Corned    beef    hash,    browned,    with 
two  poached  eggs 


187.7 
186.0 
185.3 
185.6 
183.5 
183.0 
182.7 
181.9 
181.8 
181.6 
179.7 
179.2 
179.1 
177.9 
174.9 
174.7 
174.7 
174.4 
174.2 
173.3 
171.8 
170.5 
170.3 
169.3 
168.7 
168.2 

167.2 
166.7 
166.0 
165.6 
165.5 
164.8 
163.7 
161.8 
161.7 
161.2 
160.4 

159.6 
159.5 


159.3 

158.9         35.5 


158.3 
158.1 
157.7 
157.4 
156.5 
155.6 
155.3 

154.9 

154.7 
153.8 
153.0 
152.6 
152.3 

151.0 

150.1 


46.6 
79.1 


36.4 
35.5 


40.5 


47.9 
46.3 
31.3 
55.3 


32.0 


46.1 
55.8 


38.2 


48.6 
58.1 
35.5 
47.2 
51.7 
51.7 
35.1 

54!4 


29.8 
31.1 


33.7 


»7.6 
29.8 


46.3 
41.5 

87!6 

29.7 
37.7 


21 

TABLE    4.— Continued 


Name  ol  Pood 


Nutri- 
tional 
Calories 
for 
Five 
Cents 


Per 
Cent. 

in 
Bread 

and 
Butter 


Cost 
of 

2,500 
Calories 


No.  of 
Orders 

to 
Make 
2,500 

Cal. 


Buttered  toast  , 

*A — Liver   and   bacon , 

*A— Chicken  hash   

A— Two   scrambled   eggs 

*A— Milk     

Apple  sauce  with  whipped  cream 

Hot  rice  with  poached  egg 

*A— Corned  beef  with  potato  salad 

Fish  cakes  with  poached  egg , 

*A— Cold   roast   beef 

A— Hot  rice  with  milk 

*A— Small  steak  

Baked   apple  , 

Baked  apple  with  ice  cream , 

1\—Two   lamb   chops , 

A— Chicken   salad    sandwich , 

*A— Corned    beef    hash,    steamed,    with 
poached    egg    

*  —Boston   beans   on   side 

Tomato  sandwich   , 

A— Lamb  chops,  breaded,  with  mashed 

potatoes    , 

*A— Maple  flakes  with   milk 

*A— Corned  beef    

*A — Bulgarzoon  , 

A— Spanish    omelet    with    French    fried 

potatoes    , 

Baked   apple  custard  with  whipped 

cream     

Boiled  rice,  side  order 

*A— Fried   egg   sandwich 

*A— Onion  omelet   

*A— Baked  weak  fish  with  dressing 

*A— Sirloin    steak    

Fresh  cooked  oatmeal  with  cream.., 

*A— Fish  cakes  with  macaroni 

Sliced  bananas  with  cream 

*  —Macaroni,   side  order 

*A— Roast   sirloin    of   beef   and   mashed 

potatoes    

A— Tomato   omelet  with   potatoes 

*A— Two  boiled    eggs 

*A— Fish  cakes  with  spaghetti 

*A— Macaroni  omelet   and  tomato  sauce 

*A— Small  steak  with  onions 

*A— Fish   cake  sandwich 

*A— Egg  salad  

*A— Parsley  omelet  

Green   split   pea   soup 

Vanilla  ice  cream 

*A— Tenderloin  steak  with  onions 

*A— Cornflakes    and  milk 

Strawberry  tart   

*A— Tuna   flsh   salad 

*A— Sirloin  steak  with   onions 

Pineapple   fruit   jelly   with  whipped 

cream     

*A— Cup .  custard   

*A— Roast  beef  with  potato  salad 

*A— Tenderloin  steak  

A — Milk  toast    

Strawberry  cornstarch  with  whipped 
cream    


149.7 
149.4 
146.9 
146.3 
145.3 
144.2 
143.8 
143.1 
141.8 
140.1 
139.6 
138.0 
136.8 
136.0 
135.3 
134.7 


133.7 
133.6 

132.7 
132.6 
132.4 
182.1 

132.1 

131.5 
130.8 
129.6 
129.1 
128.9 
128.1 
127.7 
126.9 
126.2 
125.8 

124.9 
121.9 
121.6 
120.6 
119.1 
118.3 
117.8 
116.0 
115.2 
114.1 
113.8 
113.3 
111.1 
111.0 
110.9 
110.0 

109.8 
109.5 
107.4 
106.3 
105.6 

102.2 


36.4 
46.3 


53.1 
53.2 
63.4 

28'.3 


44.3 
96!5 
48.6 
45.8 


64.7 
27.0 
45.0 
20.1 


44.8 
42.9 

54.6 
38.5 
25.8 

54!9 
53.1 
59.4 

24."5 


43.0 
20.1 


43.9 
19.8 


$0.83 
.84 


.87 
.87 
.87 


.91 
.91 
.92 
.92 


.94 
.94 

.94 
.94 
.94 
.95 

.95 

.95 


.97 
.97 
.98 


.99 


1.00. 
1.03 
1.03 
1.04 
1.05 
1.06 
1.06 
1.08 
1.09 
1.10 
1.10 
1.10 
1.12 
1.13 
1.13 
1.14 

1.14 
1.14 
1.16 
1.18 
1.18 

1.22 


18 


24 


22 

TABLE   4.— Continued 


Name  of  Pood 


Nutri- 

Per 

tional 

Cent. 

Calories 

in 

for 

Bread 

Five 

and 

Cents 

Butter 

102.1 

100.6 

.... 

100.4 

49.5 

99.5 

68.1 

98.1 

79.6 

93.9 

92.9 

37.5 

91.9 

91.8 

90.8 

32.1 

90.7 

64.1 

89.9 

88.0 

86.8 

49.6 

86.3 

84.4 

81.5 

81.4 

78.1 

65.6 

65.0 

63.0 

56.5 



52.5 

49.2 

S9.4 

36.6 

—     1 

35.3 

25.8 

'.'.'.'.     i 

Cost 
of 

2,500 
Calories 


No.  of 
Orders 

to 
Make 
2,500 

Cal. 


Strawberry  ice  cream 

*A— 01am  chowder   

*  —Chicken  soup   

*A— Crab  meat  salad 

Vegetable  soup   

Stewed  rhubarb    

*A— Creamed  chicken  on  toast 

Strawberries  with  cream 

Strawberry  short  cake 

*A— Chicken    omelet    

*A— Deviled  crab  

Sliced  bananas  

*A— Spaghetti    and  cheese 

*A— Fried  ham   

A— Minced  chicken  sandwich  with  let- 
tuce     

*  —Bean  soup  with  croutons 

*A— Hot  roast  beef  sandwich 

*A— Club   sandwich    

*A— Sliced  chicken  sandwich 

*A— Poached  eggs  on  toast 

Strawberries  with  ice  cream 

*  —Cream    of   wheat 

Blackberries   and  cream 

Stewed   corn    

*  —Creamed  asparagus   on  toast 

Watermelon    

*  —Tomato  soup  with  rice 

Sliced  pineapple   , 

Grape    fruit    

*A— Raw  oysters   , 

Sliced  tomatoes  with  lettuce , 

*  —Sliced   tomatoes    , 

Tomatoes  and  lettuce  with  dressing., 

Cantaloupe    

Champagnet    


18.6 
16.6 
15.2 
13.5 
12.1 


$1.22 
1.24 
1.24 
1.26 
1.27 
1.33 
1.35 
1.36 
1.36 
1.38 
1.38 
1.39 
1.42 
1.44 

1.45 
1.48 
1.53 
1.54 
1.60 
1.91 
1.92 
1.98 
2.21 
2.38 
2.54 
3.17 
3.42 
3.54 
4.85 
6.72 
7.53 
8.20 
9.26 
10.33 
14.53 


14 


t  Not  purchased  in  the  restaurant. 


It  appears  that  fourteen  different  orders  yield 
enough  food  fuel  for  one  day  at  a  cost  of  less  than 
40  cents,  or  less  than  $145  per  annum.  Of  these 
the  roast  beef  sandwich  made  as  a  roll  is  conspicuous 
for  cheapness. 

Thirty- three  different  portions  may  yield  the  total 
energy  requirement  of  2,500  calories  at  a  cost  of  less 
than  50  cents  per  day. 

Suppose  a  restaurant  be  established  with  these 
thirty-three  varieties  only,  and  the  consumer  arranged 
his  dietary  so  that  he  paid  an  average  price  of  40  cents 
for  2,500  calories,  it  would  cost  him  $145  per  annum 


23 

for  his  food.  If  it  be  a  fair  division  of  one's  income 
to  expend  one-fourth  for  rent,  one-fourth  for  clothes, 
one-fourth  for  food  and  one-fourth  for  extras,  then 
a  single  man  may  live  at  a  Childs  restaurant  when  his 
income  is  $50  a  month,  of  which  he  spends  $12.50  for 
food  if  he  restricts  himself  to  those  thirty-three  varie- 
ties. As  a  married  man  he  would  require  $100  a 
month  to  maintain  himself  and  his  wife  under  similar 
circumstances. 

Passing  to  food  of  a  higher  cost,  it  appears  that 
thirty-two  portions  yield  2,500  calories  at  a  cost  of 
between  51  and  60  cents  and  here  portions  containing 
meat  predominate. 

There  are  forty-two  varieties  of  foods  which  yield 
2,500  calories  between  61  and  70  cents  and  thirty- 
three  which  cost  between  71  and  80  cents.  At  this 
latter  level  of  cost  orders  for  eggs  such  as  fried  eggs 
and  creamed  eggs  on  toast  begin  to  appear. 

Twenty  varieties  yield  2,500  calories  at  a  cost  of 
between  81  and  90  cents  and  twenty- four  varieties 
cost  between  91  cents  and  $1.00.  The  sirloin  steak 
appears  at  the  level  of  91  cents. 

This  gives  a  choice  of  184  dishes  which  yield  2,500 
calories  at  a  maximum  daily  cost  of  $1.00. 

There  are  fifty-five  varieties  of  food  which  cost 
more  than  $1.00  per  2,500  calories.  The  cost  rises 
rapidly.  Seven  orders  of  two  boiled  eggs  (with  but- 
tered toast)  costing  $1.03  for  2,500  calories  stand 
out  in  their  extravagance,  but  this  is  outdone  by  nine 
orders  of  two  poached  eggs  on  toast  costing  $1.91 
for  the  day's  requirement.  The  portion  of  spaghetti 
with  cheese  is  certainly  overpriced,  and  were  the  ser- 
vice to  an  Italian  clientele  would  not  be  so  costly. 

The  greatest  wonder  appears  in  the  cost  of  the 
tomato  portions.  Tomatoes  with  lettuce  and  dressing 
cost  over  $9.00  for  2,500  calories,  nearly  as  much  as 
cantaloupe  at  $10.00,  while  champagne  (bought  out- 


24 


side  the  restaurant  at  $4.00  a  quart)  costs  $14.00  for 
2,500  calories. 

The  mystery  of  tomatoes  is  baffling.  A  can  of 
tomatoes  is  little  else  than  flavored  water.  The  popu- 
larity of  the  tomato  probably  depends  on  its  flavor  and 
its  color.  A  painter  wishing  to  sell  a  landscape  puts 
a  figure  with  a  red  cloak  in  the  center.  It  is  an 
ancient  device.  In  like  manner,  a  restaurant  puts  a 
few  lettuce  leaves  on  a  plate  with  a  red  tomato  in  the 
middle,  covers  it  with  a  little  dressing  and  gets  a  large 
price.     It  is  the  work  of  an  artist  for  a  connoisseur. 

To  indicate  the  practical  value  to  which  this  work 
may  be  put,  the  following  selected  menus  have  been 
arranged.  They  give  the  cost  and  caloric  content  of 
inexpensive  dishes  which  may  be  ordered  at  the  res- 
taurant and  which  provide  for  three  meals  a  day  dur- 
ing a  week  for  a  man  of  average  weight.  Only  the 
morning  cup  of  coffee  occurs  more  than  once. 

TABLE  5.— SELECTED  MENUS 


Cost, 
Cents 

Cal- 
ories 

MONDAY 
Breakfast: 

Coffee  (with  milk  and  sugar) 

5 
5 

5 
5 

15 
5 

196 

453 

Lunch: 
*A — Boast  beef  sandwich  and  roll 

357 

Crullers    

444 

Dinner: 
*A— Vienna  roast,  fried  potatoes,  bread  and  butter 
Cocoanut  pie   

834 
872 

Total    

40 

2,655 

TUESDAY 
Breakfast: 

Coffee  (with  milk  and  sugar)        

5 
20 

15 

15 
5 

195 

728 

Lunch: 
*A— Roast  beef  cutlet,  tomato  sauce,  fried  pota- 
toes, bread   and  butter 

736 

Dinner: 

A— Lamb  cro<iuettes  and  mashed  potatoes,  bread 
and  butter  

874 

Apple  pie  

177 

Total      

60 

2,712 

25 

TABLE    5.— Continued 


Cost, 
Cents 

Cal- 
ories 

WEDNESDAY 
Breakfast: 

5 

10 

6 

16 

15 
5 

195 

Boston  pork  and  beans,  bread  and  butter 

Butter  cakes  

480 

278 

Lunch: 
*A— German  meat  cakes  with  lyonnaise  potatoes, 
bread  and  butter 

738 

Dinner: 

A— Roast  heet  hash,  browned,  bread  and  butter.. 
Pumpkin  pie  

666 
296 

Total    

55 

2,458 

THURSDAY 
Breakfast: 

Coffee  (with  milk  and  sugar) 

5 
6 
5 

15 
5 

15 
5 

195 

Bath   buns    

357 

*A — Country   sausage   

257 

Lunch: 

A— Vienna  roast,  spaghetti,  potatoes,  bread  and 
butter           

708 

A — Swiss  cheese  sandwich 

244 

Dinner: 

A— Roast  beef  croquettes,  macaroni,  mashed  pota- 
toes and  bread  and  butter          

Cold  rice  pudding 

624 
268 

Total   

55 

2,648 

FRIDAY 

Breakfast: 

Coffee  (with  milk  and  sugar) 

A — ^Broiled  ham  with  bread  and  potatoes 

5 

20 

15 

10 

5 

195 
892 

Lunch: 

A — Beef  cakes,  brown  gravy  and  macaroni 

774 

Dinner: 

A — Ham  croquettes  with  mashed  potatoes    . . 

526 

Napoleon    

453 

Total   

55 

2,840 

SATURDAY 
Breakfast: 

Coffee  (with  milk  and  sugar)        

5 

10 

15 
5 

15 
5 

196 

Com  meal  cakes  and  maple  syrup 

560 

Lunch: 

A— Roast  beef  hash  (browned),  bread  and  butter.. 
Cup  of  cocoa 

666 
247 

Dinner: 
♦A— Roast  beef  cutlet  and  mashed  potatoes,  bread 
and  butter   

617 

Bread  custard  pudding 

355 

Total  

55 

2,630 

26 

TABLE    5.— Continued 


Cost, 
Cents 

Cal- 
ories 

SUNDAY 
Breakfast: 

Ooflee  (with  milk  and  sugar) 

5 

15 

20 
10 

15 
5 

195 

*A— Creamed    chipped    beef   on    toast,    rolls    and 
butter  

747 

Dinner: 
*A— Breaded  veal  cutlet,  tomato  sauce,  potatoes, 
bread  and  butter 

847 

Mince  pie  

888 

Supper: 

Oyster  pie  

660 

Cabinet  pudding  and  vanilla  sauce 

299 

Total  

70 

3,236 

SUMMARY 


Cost  in 
Cents 


Cal- 
ories 


Monday 

Tuesday 

Wednesday. 
Thursday... 

Friday 

Saturday. . . 
Sunday 


Per  week i  $3.90 

Per  diem I      0.56 

Per  month i     16.80 


2,655 
2,712 
2,458 


2,840 
2,630 
3,238 


19,174 
2,739 


Individual  income  appropriate  to  this  expenditure  is  $67.20  per  month. 


At  Bellevue  Hospital,  New  York,  in  1912,  the  cost 
of  food  from  the  market,  that  is,  of  uncooked  food, 
was  25  cents  daily  for  3,200  calories  for  each  person 
in  the  establishment;  at  the  Muncipal  Lodging  House 
during  1911  the  cost  was  13  cents  daily  for  2,700 
calories  per  person. 

When  one  considers  that  Childs  restaurant  pays  for 
service  and  for  expensive  ground  floor  rental  in  the 
busiest  parts  of  New  York  City,  surely  food  at  the 
cost  outlined  above  is  not  expensive.  But  this  menu 
is  laboratory  made,  calculated  from  the  scientific  stand- 
point and  from  the  standpoint  of  food  economics.  The 
restaurant  in  question  could  easily  give  this  informa- 
tion on  its  menu  card.  It  would  have  immense  edu- 
cational influence  were  it  to  do  so. 


27 


In  a  few  selected  portions  Mr.  Gephart  has  esti- 
mated the  retail  market  value  of  materials  entering 
into  the  portions  sold  and  these  are  revealed  in 
Table  6. 

It  is  evident  that  the  actual  cost  of  these  standard 
portions  is  about  half  to  one-third  their  cost  in  the 
restaurant.  The  housewife  who  knows  how  to  buy 
the  essential  ingredients,  and  especially  how  to  cook 
them,  is  an  economic  factor  of  prime  importance  in 
the  home.  Of  such  stuff  is  the  science  of  food  eco- 
nomics. 

TABLE  6.— COST  TABLE 


Ham  and  Eggs,  25  Cents 

Cents 

Plain  Omelet,  15  Cents 

Cents 

3            Slices"  bread.".!!.'! 
10     gm.  Butter 

2            Eggs 

6.66 
4.40 
0.45 
0.89 
0.04 

6.66 
0  45 

31^  oz.   Ham 

0.89 

S             Slices  bread 

500  calories. 

10     gm.  Butter 

800 

2M>  oz.   Potatoes. 

800  calories 

12.44 

9^  oz.   Steak 

17  30 

' 

3            Slices  bread 

10     gm.  Butter 

0.46 

0.89 

Cents 

Bacon  and  Eggs,  25  Cents 

21^  oz.   Potatoes 

0.04 

6.66 
8.72 

0.45 
0.89 
0.04 

18.68 

1     oz.   Bacon 

Ham  Sandwich,  5  Cents 
%  oz.   Ham 

Cents 

3            Slices  bread 

0.70 

10     gm.  Butter 

2            SUces  bread 

10     gm.  Butter 

030 

21^  oz.   Potatoes 

0.89 

800  calories 

11.76 

1.89 

!Mr.  Gephart's  work  is  the  first  extended  investiga- 
tion of  its  kind.  It  would  be  wise  if  the  public  could 
be  better  informed  regarding  the  caloric  value  of 
foods  which  it  purchases.  It  would  be  of  vast  signifi- 
cance if  the  barrel  of  flour,  the  can  of  lard,  the  pot  of 
beans  or  the  package  of  breakfast  food  could  be 
labeled  with  the  caloric  content  of  the  particular  unit 
of  sale. 

The  question  would  not  then  be  asked,  would  Pro- 
fessor X  eat  his  own  diet?  But  the  individual  could 
then  ask  himself,  am  I  sufficiently  well-to-do  to  be 
careless  of  what  I  spend  for  food?  And,  can  I  spend 
less  with  equal  profit  and  as  great  satisfaction? 


THE    COST    OF    READY-TO-SERVE    FOODS 

IN     NEW     YORK     CITY,     BASED     ON 

THEIR   ENERGY   CONTENT   PER 

UNIT    OF    PRICE 


F.   C   GEPHART 

Chemist  of  The  Russell  Sage  Institute  of  Pathology,  in  Affiliation  with 
the  Second   Medical  Division  of   Bellevue  Hospital 


II.   DESCRIPTION  OF  METHODS 

At  the  suggestion  of  Dr.  E.  F.  Du  Bois  and  with 
the  earnest  cooperation  of  Professor  Lusk,  an  inves- 
tigation of  the  food  value  of  the  different  portions  or 
"orders"  of  food  served  in  the  Childs  restaurants  or 
stores  in  New  York  City  was  undertaken  during  the 
spring  and  summer  of  1913,  for  the  purpose  of  deter- 
mining the  actual  energy  value  of  the  different  orders, 
that  they  might  all  be  reduced  to  a  common  unit  for 
comparison  of  their  relative  cost  from  the  nutritional 
standpoint.  The  above  named  chain  of  stores  was 
chosen  because  it  was  thought  that  they  were  probably 
the  most  representative  of  their  kind  in  the  city  and 
because  they  undoubtedly  serve  a  great  mass  of  peo- 
ple. In  this  manner  it  was  hoped  to  obtain  valuable 
data  concerning  the  composition  and  energy  content  of 
the  various  kinds  of  food  that  are  actually  chosen  by 
the  people  for  consumption. 

Especial  acknowledgment  is  due  Mr.  Rudolph  H. 
Harries,  whose  painstaking  accuracy  has  been  of  valu- 
able service  in  the  accomplishment  of  the  work. 

Atwater  and  Bryant  afforded  the  first  real  stimulus 
to  a  clear  understanding  of  the  composition  and  nutri- 
tive values  of  American  foods  when  they  compiled 
the  reliable  data  that  had  been  previously  published  in 


30 

this  country,  together  with  data  collected  by  them- 
selves after  numerous  analyses,  and  published  it  entire 
in  the  form  of  a  government  bulletin  entitled  "The 
Chemical  Composition  of  American  Food  Materials." 

Prior  to  the  appearance  of  this  work  and  the  numer- 
ous other  works  incorporated  therein,  almost  all  of 
our  information  came  from  abroad,  and  it  is  obvious 
that  its  application  must  necessarily  have  been  limited 
when  applied  to  American  materials.  The  tables  of 
Atwater  and  Bryant  contained  almost  all  the  informa- 
tion one  could  ask  regarding  the  composition  of  foods 
purchased  on  the  open  market,  both  cooked  and  often- 
times uncooked,  the  percentages  of  moisture,  protein, 
fat,  carbohydrate  and  ash  being  included,  and,  lastly, 
but  of  great  importance,  the  calorific  values  per  pound 
of  material. 

From  a  persual  of  these  tables,  however,  one  cannot 
learn  the  quantities  of  the  various  articles  that  are 
ordinarily  considered  a  portion,  nor  can  one  learn  the 
cost  of  the  same  nor  the  auxiliaries  that  are  usually 
served  in  what  would  constitute  an  order.  When  the 
composition  of  a  foodstuff  is  compared  before  and 
after  cooking  quite  a  few  changes  may  be  noted,  not 
only  those  brought  about  by  the  process  of  cooking, 
such  as  the  coagulation  of  protein,  the  solution  of 
several  ingredients  in  water,  either  wholly  or  in  part, 
or  the  partial  loss  due  to  the  decomposition  of  fat, 
but  also  the  changes  in  the  food  value  due  to  the 
addition  of  auxiliary  materials,  such  as  fat,  flour, 
sugar,  etc.,  to  say  nothing  of  salt,  pepper,  and  various 
spices  and  flavors,  thereby  presenting  a  much  differ- 
ent composition  when  ready  for  consumption  than 
when  purchased  or  prepared  for  cooking. 

With  a  hope  of  determining  the  actual  values  for 
foods  prepared  for  immediate  consumption,  this  inves- 
tigation was  undertaken. 

In  the  City  of  New  York  there  are  forty-six  (46) 
Childs  restaurants  all  dispensing  foods  prepared  at 


31 

the  commissary  department  in  a  systematic  way,  the 
only  essential  divergence  being  in  a  few  orders  that 
are  prepared  in  the  individual  restaurants.  Bills  of 
fare  are  not  identical  in  the  several  restaurants, 
some  present  a  greater  variety  than  others,  but  as 
a  whole  they  may  be  considered  as  emanating  from 
one  large  restaurant.  When  these  points  were  clearly 
established,  a  plan  of  collecting  samples  was  finally 
decided  upon.  It  was  found  that  it  was  possible 
to  secure  bills  of  fare  in  advance,  in  some  cases  many 
days  in  advance,  so  that  we  were  able  to  compare  the 
articles  served  at  the  different  places  and  formulate 
a  list  of  foods  to  be  secured  to  complete  as  far  as 
possible  a  collection  of  all  orders  served.  It  is  a  com- 
mon practice  in  these  restaurants  to  serve  orders  to  be 
taken  out,  the  only  requisite  being  that  a  deposit  of  five 
or  ten  cents  be  paid  on  each  dish  and  refunded  at  the 
time  the  dishes  are  returned  to  the  restaurant.  This 
was  the  plan  followed,  and  as  far  as  we  know,  all 
samples  were  collected  without  the  knowledge  of  the 
management.  Every  restaurant  at  that  time  in  the  city 
was  visited,  at  least  one  order  secured,  often  more 
than  one,  and  after  the  whole  field  had  been  covered, 
our  efforts  were  concentrated  on  those  restaurants 
that  we  considered  the  most  representative  of  the  com- 
pany, and  in  these  few  places  many  duplications  of 
the  more  popular  orders  were  procured.  Several 
orders,  usually  those  which  could  be  most  easily  trans- 
ported, were  secured  from  seventeen  (17)  restau- 
rants outside  of  the  city,  but  as  these  samples  showed 
no  material  differences  from  those  purchased  in  New 
York  City,  it  was  decided  to  enter  them  in  one  general 
table. 

In  all,  approximately  three  hundred  and  fifty  (350) 
orders  were  collected  and  analyzed.  These  do  not 
represent  the  entire  offering  of  the  restaurants,  but 
practically  everything.  In  quite  a  few  instances  we 
noticed  an  article  that  we  were  unable  at  a  later  date 


32 

to  secure.  We  were  careful  not  to  purchase  an  article 
until  the  season  for  such  was  well  established,  attempt- 
ing in  this  way  to  secure  such  things  at  their  usual 
dispensing  prices,  and  not  at  the  price  that  they  com- 
mand on  their  first  appearance.  Unusual  courtesy  was 
shown  in  practically  all  the  restaurants  visited,  in  sev- 
eral instances  care  was  even  taken  to  furnish  us  with 
salt  and  pepper  in  separate  packets. 

When  the  samples  were  received  at  the  laboratory, 
serial  numbers  were  assigned,  the  several  ingredients 
were  weighed  individually  (when  possible),  the  entire 
order  transferred  to  a  glass  or  porcelain  container, 
dried  either  in  a  vacuum  desiccator  over  sulphuric 
acid,  or,  in  the  case  of  orders  containing  much  water, 
on  the  steam  bath,  allowed  to  remain  in  contact  with 
the  air  for  several  hours,  weighed,  passed  through  a 
food  chopper  several  times  until  they  were  uniform, 
and  when  low  in  fat  finally  meshed  and  bottled  for 
analysis.  The  analysis  consisted  in  the  determina- 
tion of  moisture,  which  was  done  by  weighing  two  or 
three  grams  of  the  material  into  a  small  lead  bottle 
cap,  such  as  is  used  in  the  trade  for  crimping  the  heads 
of  catsup  bottles  and  the  like,  placing  the  cap  and 
contents  in  a  vacuum  desiccator  over  sulphuric  acid 
where,  with  frequent  agitation,  it  was  allowed  to 
remain  for  two  weeks,  after  which  it  was  removed, 
reweighed,  folded,  placed  in  an  extraction  cone  and 
extracted  with  anhydrous  ether  in  a  Soxlet  extractor 
for  two  days,  the  ether  removed,  and  the  residue 
weighed  as  fat  in  the  usual  way.  The  protein  was 
determined  by  the  well-known  method  of  Kjeldahl; 
the  heat  combustion  in  the  Riche  bomb  calorimeter 
{Journal  American  Chemical  Society,  xxxv.  No.  11, 
1913). 

Inasmuch  as  the  first  practical  application  of  this 
apparatus  was  made  in  this  work,  and  also  because 
the  apparatus  differs  somewhat  from  all  other  bomb 
calorimeters,  it  does  not  seem  out  of  place  to  give 


33 

a  very  brief  description  of  it  here.  In  calorimetric 
work  the  amount  of  heat  Hberated  by  a  given  weight 
of  substance  burned  in  an  excess  of  oxygen,  is  mea- 
sured. In  this  particular  type  of  apparatus  this  mea- 
surement is  effected  with  the  aid  of  a  vacuum  cup 
through  which  there  has  been  found  to  be  no  mea- 
surable radiation  of  heat.  The  weighed  sample  is 
placed  in  the  bomb,  the  bomb  charged  with  oxygen  at 
about  thirty  atmospheres  pressure,  immersed  in  the 
weighed  water  and  when  the  temperature  of  the  sys- 
tem has  become  constant  the  sample  is  fired.  The 
ignition  is  brought  about  by  overloading  a  four  ampere 
fuse  wire  by  the  use  of  a  small  platinum  wire  attached 
to  the  supports  immediately  above  the  sample  within 
the  bomb.  Two  small  linen  threads  attached  to  the 
platinum  wire  affords  contact  with  the  sample  and 
assures  its  ignition.  It  is  obvious  that  the  use  of  this 
method  insures  constancy  in  the  heat  of  ignition.  The 
m.aximum  thermometer  reading  is  recorded  in  about 
five  minutes  after  ignition.  The  calculation  is  indeed 
simple,  the  rise  in  temperature  in  degrees  multiplied  by 
the  hydro  thermal  equivalent  of  the  apparatus,  minus 
the  heat  of  ignition  and  that  liberated  by  the  nitric 
acid  formed  during  the  combustion,  gives  the  calories 
of  heat  liberated  in  the  combustion  of  the  sample 
taken.  Four  combustions  were  regularly  completed 
in  an  hour's  time,  requiring  the  services  of  only  one 
person  and  necessitating  the  reading  of  a  single  ther- 
mometer.   This  apparatus  is  extremely  accurate. 

Carbohydrate  was  estimated  by  difference  in  heat  as 
measured  in  the  bomb  and  that  calculated  from  the 
sum  of  the  heat  of  combustion  of  the  protein  and  fat 
as  found  by  analysis,  using  the  factor  of  Stohman  for 
the  calculation  of  the  mean  heat  of  combustion  of  pro- 
tein in  the  bomb  as  being  5.71  calories  per  gram  and 
that  of  fat  as  9.3  calories  per  gram.  This  means  of 
estimating  carbohydrate  has  never  before  been 
employed,  as  far  as  we  are  aware,  and  we  feel  that 


34 

it  is  especially  valuable  in  the  analysis  of  materials 
containing  large  amounts  of  fat  and  protein,  both  of 
which  must  be  removed  before  attempting  the  deter- 
mination of  starch  by  the  usual  methods.  This  pro- 
cedure gives  total  carbohydrates,  fiber  being  included, 
but  in  almost  all  of  our  samples  the  amount  of  fiber 
was  negligible,  with  the  possible  exception  of  fruits 
and  vegetables,  which  were  few  in  number. 

Preservatives  and  adulterations  were  tested  for  in 
all  samples  of  milk  and  cream,  with  negative  results. 

III.    KEY   TO   TABLE   7 

Column  1. — Shows  the  name  of  the  order  or  kinds  of  food 
which  we  have  classified  alphabetically  for  convenience.  (In 
all  cases  in  which  duplications  of  orders  were  made,  the 
number  of  orders  from  which  the  mean  values  were  calcu- 
lated is  indicated,  as  well  as  the  percentage  variations  of 
the  several  ingredients,  both  above  and  below  the  mean, 
and  the  percentage  variations  above  and  below  the  mean  for 
the  several  calculated  and  determined  factors  are  also  shown 
in  the  respective  columns  to  which  they  refer.) 

Column  2. — The  constituent  parts  of  the  order,  as  far  as  it 
was  possible  to  separate  them.  (Bread  was  usually  spread 
with  butter.) 

Column  3. — The  weights  in  grams  of  the  constituents  as 
they  were  received  in  the  laboratory. 

Column  4. — The  cost  of  the  order. 

Column  5. — The  gross  heat  of  combustion  of  the  order  in 
large  calories  as  measured  in  the  bomb. 

Column  6. — The  heat  of  combustion  in  large  calories  that 
the  protein  fraction  of  the  order  furnishes  in  the  bomb. 

Column  7. — The  heat  of  combustion  in  large  calories  that 
the  protein  fraction  of  the  order  produces  in  the  body,  the 
so-called  protein  nutritional  calories. 

Column  8. — The  heat  of  combustion  in  large  calories  that 
the  fat  fraction  of  the  order  furnishes  in  the  bomb  as  well  as 
that  produced  in  the  body. 

Column  9. — The  heat  of  combustion  in  large  calories  that 
the  carbohydrate  fraction  of  the  order  furnishes  in  the  bomb 
as  well  as  that  produced  in  the  body,  with  the  possible  excep- 
tions previously  noted. 

Column  10. — The  gross  heat  of  combustion  of  the  order  in 
large  calories  as  measured  by  the  bomb  for  that  fractional 

5 
part  of  the  order  purchasable  for  5  cents,  or  —  x  .05. 

4 


35 

Column  11. — The  total  nutritional  calories  contained  in 
that  fractional  part  of  the  order  purchasable  for  5  cents  or 
7  +  8  +  9  5— (6-7) 

X.05  or X.05. 

4  4 

Column  12. — The  percentage  of  the  total  nutritional  calories 
of  the  order  furnished  by  the  so-called  protein  nutritional 
7 

calories  or x  100. 

5- (6-7) 

Column  13. — The  percentage  of  the  total  nutritional  calories 
of  the  order  furnished  by  the  fat  fraction  either  in  the  bomb 
8 

or  body,  or  x  100. 

5 -(6-7) 

Column  14. — The  percentage  of  the  total  nutritional  calories 
of  the  order  furnished  by  the  carbohydrate  fraction  either  in 
the    bomb     or     body     (except     as     previously     noted),     or 
9 

xlOO. 

5- (6-7) 

Column  15. — The  percentage  of  the  total  nutritional  calories 
of  the  order  furnished  by  the  bread  and  butter  contained 
therein.  This  factor  is  only  an  approximation,  because  of 
the  fact  that  it  is  based  on  the  assumption  that  in  all  orders 
containing  bread  and  butter,  the  bread  and  butter  bore  the 
same  ratio  to  each  other  as  was  the  case  in  the  sample 
analyzed  to  establish  this  factor,  which  is  probably  not  true 
in  all  cases.  As  previously  stated,  the  bread  in  nearly  every 
case  was  spread  with  butter,  the  quantity  of  the  latter  appear- 
ing to  be  the  same  throughout. 

Column  16. — Classification  of  the  orders. 

We  have  classified  these  orders  into  eleven  classes 
in  order  that  we  might  be  able  to  strike  a  mean  for 
each  class,  namely,  meats  (steaks,  chops,  ham  and 
eggs,  hash,  etc.),  pastry  and  dessert,  eggs,  sandwiches, 
fruits,  soups,  dairy  dishes,  beans,  oysters,  salads  and 
miscellaneous. 

In  making  this  classification  we  have  classed  sev- 
eral orders  in  two  diiTerent  classes,  as,  corned  beef 
and  beans  is  classed  both  as  meat  and  beans,  etc., 
because  of  the  fact  that  the  classification  is  arbitrary 
and  does  not  signify  that  the  order  consisted  wholly  of 
meat  or  beans,  but  in  a  few  instances  this  is  actually 
the  case. 


IV.— TABLE  7.— ANALYSES  OF 


Calories 

Constituents 

Cost, 

in 
Sample 

No 

Name  of  Pood 

Dol- 
lars 

Total 

Pro- 

rood 

Gm. 

Bomb 

tein 
Bomb 

1 

Apple,   baked    

Total  sample  

114.9 

$0.05 

137.2 

1.4 

2 
8 

Total  sample   

Total  sample  

228.8 

.10 

393  7 

58 

Apple,  baked   (with   ice  cream) 

206.3 

.10 

275.5 

12.5 

4 

Apple  fritters  with  fruit  sauce 

Total  sample   

156.9 

.10 

330.8 

26.3 

5 

Apple  sauce  with   whipped   cream 

Total  sample   

154.7 

.05 

145.3 

3.8 

6 

36.2 

.20 

209.6 

45  3 

Asparagus     

210.6 

7 

407 

20 

760  8 

70  2 

Potatoes    

70.2 
74.2 

Bread  plus  butter.. 

8 

Bacon  and  eggs 

Bacon    

32.7 

.25 

818.1 

148.1 

Eggs     

74.8 

Potatoes    

68.5 
67.6 

Bread  plus  butter.. 

9 

Bacon,  tried,  with  French  fried  pota- 
toes 

Bacon    

44.3 
51.8 

.20 

858.9 

94.1 

Potatoes    

Bananas,    sliced    

Rolls    

84.9 
11.4 

104.2 
123.9 
61.5 
140.8 
119.2 
207.2 

.05 
.10 

.15 

.10 

91.5 
256.6 

623.1 

509.4 

Butter     

in 

Total    sample   (edi- 
ble)      

Bananas,    sliced   with    cream 

5.6 

n 

Bananas   (edible)    .. 
Cream    

15.2 

^?• 

Beans    

126.9 

Beans,  Boston  baked    (average  6  or- 

13 

Beans    (average)    . . 

102.1 

ders) 

Per  cent,   variation 

+12.3% 



+26.7% 

+16.6% 

from    average    — 

-15.6% 

-22.6% 

-13.6% 

Bread    and    butter 

(average)     

48.0 

Per  cent,  variation 

+14.4% 

from    average    .... 

-9.0% 

14 

Beans,  Boston   (on  the  side) 

Total  sample   

Beans    (average)    . . 

77.0 
191.2 

.05 
.10 

143.2 

489.8 

335 

15 

Beans,    New  York  baked    (average    7 

108.1 

orders) 

Per  cent,   variation 

+33.2% 

+30.4% 

+15.6% 

from    average   

-28.7% 

-26.0% 

-24.2% 

Bread    and    butter 

(average)     

47.7 

Per  cent,  variation 

+10.0% 

from    average    

-11.0% 

16 

Beans,  New  York  (on  the  side) 

Total  sample  

130.9 

.05 

240.0 

59.1 

17 

Beans,  New  York  baked,  with  tomato 
sauce 

Beans    and   sauce... 
Bread   and   butter.. 

197.8 
40.9 

.10 

430.5 

97.5 

18 

Beef    cakes    with    brown    gravy    and 

Cakes,        macaroni 

macaroni 

and    gravy    

Bread   and   butter.. 

339.5 
69.2 

.15 

709.7 

125.2 

19 

Beef,   chipped   and  scrambled  eggs.... 

Beef   and  eggs 

Potatoes     

135.4 
61.4 
77.8 

.20 

779.3 

172.2 

Bread   and   butter.. 

90 

Beef,  corned    

Beef    

68.3 
53.2 

.15 

436.2 

138.2 

Bread   and   butter.. 

?,1 

Beef,  corned,  and  Boston  beans 

Beef    

40.6 
102.6 

.15 

538.4 

135  4 

Beans    

Bread    and  butter.. 

71.1 

?,?. 

Beef,  corned,   and  New  York  beans... 

Beef    

96.8  ? 
156.3 
98.6  ? 

.15 

577.6 

142.6 

Beans     

Bread    and  butter.. 

?.S 

Beef,  corned,  hash  with  poached  egg 

Beef    hash    

134  8 

20 

680.0 

157.3 

Egg    

42.3 

Bread   and   butter.. 

65.9 

«4 

Beef,  corned,  hash  browned  in  pan 

Hash    

123.9 
68.9 

.15 

538.3 

97.5 

Bread   and  butter.. 

25 

Beef,  corned,  hash  browned  with  two 
poached  eggs 

Hash    

Bread  and   butter.. 
Eggs    

157.1 
82.6 
63.1 

.25 

795.5 

158.7 

26 

Beef,   corned,  hash  (steamed) 

Hash     

149.4 

.15 

533.8 

91.5 

Bread   and   butter.. 

82.8 

242  READY-TO-SERVE  FOODS 


Calories  in 
Sample 

Calories  for 
5  Cents 

Distribution  of 
Heat 

Nutri- 
tional 
Cal- 
ories 

Classification 

No 

Protein 
Nutri- 
tional 

Pat 

Carbo- 
hydrate 

Total 
Bomb 

Total 
Nntri- 
tional 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

from 

Bread 

and 

Butter 

1.0 

1.2 
11.0 
50.3 
129.4 
31.7 
54.5 

439.9 
415.1 

516.4 

000.0 
133.2 

104.4 

141.5 

+83.5% 
-61.3% 

29.8 

112.1 

+79.6% 

-88.8% 

70.7 
75.6 

225.0 
354.9 

182.0 
149.3 

144.3 

312.6 

207.6 
377.5 

185.2 

134.6 
376.9 
212.7 
175.1 
109.8 
109.8 

250.7 
254.9 

248.4 

86.9 
106.2 

891.8 

265.8 

+21.0% 
-22.8% 

79.9 

269.6 

+18.8% 

-23.9% 

110.2 
257.4 

359.5 
252.2 

116.0 
258.7 

290.7 

210.1 

233.2 
259.3 

257.1 

137.2 
196.9 
137.8 
165.4 
145.3 
52.4 

190.2 
163.6 

214.7 

91.5 
128.3 

207.7 

254.7 
+26.7% 
-22.6% 

143.2 

244.9 
+30.4% 
-26.0% 

240.0 
215.3 

236.6 
194.8 

145.4 
179.5 

192.5 

170.0 

179.4 
159.1 

177.9 

136.8 
196.0 
136.0 
161.7 
144.2 
49.2 

185.3 
155.3 

208.1 

89.9 
126.2 

195.8 

240.3 
+28.0% 
-23.5% 

133.7 

229.7 
+31.8% 
-26.0% 

223.4 
201.5 

224.8 
182.7 

132.4 
166.7 

179.1 

168.9 

170.3 
150.1 

169.3 

% 
0.7 
1.0 
3.3 
5.8 
1.9 

16.5 

6.8 
13.7 

8.1 

4.4 
4.8 

17.7 

15.5 
+17.4 
-22.5 

18.0 

17.1 

+10.6 

-18.6 

19.0 
17.4 

13.3 
16.9 

25.0 
19.4 

19.1 

17.8 

13.7 
15.2 

12.9 

% 
0.9 
2.8 
18.5 
40.0 
21.9 
27.7 

59.4 
53.5 

62.1 

*52".8 

66.8 

28.2 
+49.6 
-47.2 

22.3 

23.5 

+43.0 

—31.9 

31.7 
18.7 

33.4 
48.6 

45.8 
29.9 

26.8 

49.1 

40.6 
50.3 

36.6 

% 

98.4 

96.2 

78.2 

54.2 

76.2 

55.8 

33.8 
32.8 

29.8 

95.6 
42.9 

15.5 

56.3 
+19.7 
—19.8 

59.7 

59.4 

+10.4 

-14.6 

49.3 
63.9 

53.3 
34.5 

29.2 
50.7 

54.1 

33.1 

45.7 
34.5 

50.6 

% 

Fruit 

1 

4.1 

34.3 

Fruit 

9 

9.0 

Fruit 

3 

18.9 
2.7 

Miscellaneous 

Fnilt 

4 

5 

32.5 
50.4 

Miscellaneous 

Meats 

6 

7 

106.3 

29.8 

34.2 
35.5 

34'.8 

35.1 
36.4 

45.8 
48.6 

35.5 

46.1 
37.7 

55.8 

Meats 

8 

67.6 

Meats 

9 

4.0 

Fruit 

10 

10.9 

Prult 

n 

91.1 

Beans 

^'> 

73.3 

Beans 

18 

24.0 

Beans 

14 

77.7 

Beans 

15 

42.5 

Beans 

16 

70.0 

Beans 

17 

89.9 

Meats 

18 

123.7 
99.2 

Eggs  or  meats 

Meats 

19 
?0 

97.2 
102.4 
113.0 

Beans  or  meats.... 
Beans  or  meats.... 
Meats 

21 
22 
23 

70.0 

Meats 

?4 

113.9 

Meats 

?*> 

65.7 

Meats 

?6 

1 

TABLE   7.— ANALYSES   OF  242 


Name  of  Pood 


Constituents 


Food 


Gm. 


Cost, 
Dol- 
lars 


Calories 

In 
Sample 


Total 
Bomb 


Beef,    corned,    hash    (steamed)    with 

poached   egg 
Beef,  corned,  with  potato  salad 

Beef,   creamed  chipped 

Beef,  creamed  chipped,  on  toast 


Beef,   roast,   cold 

Beef,  roast,  croquettes  with  macaroni 

Beef,  roast,  croquettes  with  spaghetti 
Beef,  roast,  cutlet,  mashed  potatoes.. 
Beef,  roast,  cutlet  with  tomato  sauce 


Beef,   roast,  hash,  browned 

Beef,  roast,  with  potato  salad. 


Beef,    roast    sirloin   of,    and    mashed 
potatoes 

Blackberries    and    cream 

Bread,   hot  com 

Bulgarzoon    

Buns,    bath    

Cakes,  buckwheat,  with  country  saus- 
age 

Cakes,    buckwheat,    with    maple*  cane 

syrup 
Cakes,  butter   (average  2  orders) 

Cakes,  chocolate,   spiced 

Cake,    cocoanut    

Cake,    Coffee    

Cakes,    commeal,    with    maple    cane 

syrup 

Cake,    banana    layer , 

Cake,    chocolate    layer , 

Cake,    walnut   layer,    with   marshmal- 

low  icing 

Cake,    old   fashioned  molasses 

Cake,    pound    

Cakes,  rice,  with  maple  cane  syrup... 
Cakes,  wheat,  with  maple  cane  syrup 

(average  6  orders) 

Cantaloup    


Hash   and  egg 

Bread    and   butter.. 

Beef    

Potato  salad   

Bread    and  butter. . 

Beef,   etc 

Bread   and  butter.. 

Beef    

Sauce   

Toast    

Rolls     

Butter   

Roast  beef  

Bread   and  butter.. 

Croquettes    

Macaroni     

Mashed  potatoes    .. 

Bread   and   butter.. 

Croquettes    

Spaghetti     

Potatoes    

Beef  cutlet  

Potatoes  and  gravy 

Bread    and   butter.. 

Cutlet    

French    fried   pota- 

■  toes   and   tomato 

sauce    

Bread    and   butter.. 

Hash    

Bread   and   butter. . 

Beef    

Potato   salad    

Bread    and  butter.. 

Beef    

Potatoes  and  gravy 

Bread   and   butter.. 

Blackberries  (su- 
gared)      

Cream    

Total  sample   

Total  sample   

Total  sample   

Cakes    

Sausage    

Butter    

Cakes    

Syrup     

Total  sample   (av.) 

Per  cent,  variation 
from    average    . . . , 

Total  sample  

Total  sample   

Total  sample   

Cakes     

Syrup     

Total  sample   

Total  sample   

Total  sample   

Total  sample   

Total  sample   

Total  sample   

Total  sample   (av.) 
Per  cent,   variation 

from    average    

Edible  portion  


148.5 


114.6 

66.5 

210.2 

73.7 

89.4 

94.3 

32.9 

75.8 

12.8 

79.2 

77.8 

85.2 

93.1 

123.5 

62.7 

113.7 

102.6 

126.4 

112.4 

122.6 

69.1 

121.8 


85.4 

83.0 
196.8 

71.9 

70.3 
151.2 

68.8 

72.6 
164.5 

65.4 

108.5 

60.0 
153.2 
201.3 

96.5 
135.3 

70.6 

16.0 
145.1 

43.8 

96.2 
+5.5% 
—5.5% 

95.2 

53.7 

82.4 
174.4 

37.4 

83.4 

65.6 

84.1 

82.7 
87.0 
270.3 
188.2 
+15.6% 
—13.3% 
127.0 


$0.20 
.15 

.15 
.15 


.15 
.15 

.15 
.15 
.15 

.15 
.25 

.20 

,10 

10 
05 
05 
20 

10 
05 


15 


575.1 
456.3 

536.3 
795.6 

464.2 
657.5 

579.1 
658.7 

787.2 

701.4 
577.5 

539.6 

225.2 

474.1 
142.4 
370.0 
655.4 


291.0 

+7.8^ 
— 7.8<5 
330.5 
209.7 
299.9 
565.5 

260.0 
218.3 
332.3 


393.0 
575.3 
476.2 
+14.1% 
-13.2% 
37.4 


READY-TO-SERVE  FOODS    {Continued) 


Calories  in 
Sample 

Calories  lor 
5  Cents 

Distribution  of 
Heat 

Nutri- 
tional 
Cal- 
ories 

Olassiflcatlon 

No 

Protein 
Nutri- 
tional 

Eat 

Carbo- 
hydrate 

Total 
Bomb 

Total 
Nutri- 
tional 

Pro- 
tein 

Pat 

Carbo- 
hydrate 

from 
Bread 

and 
Butter 

101  7 

219.0 
137.0 

148.0 
324.4 

154.2 
211.9 

188.8 
265.6 
318.1 

301.0 

178.7 

141.4 

96.7 

104.3 

76.0 

91.3 
351.8 

67.2 

71.3 

+5.8% 
-5.8% 

85.7 

79.6 

72.8 
143.6 

76.0 
47.5 
99.5 

62.2 

146.5 

146.7 

108.5 
+18.3% 
-30.0% 

214.5 
223.8 

228.2 
300.9 

154.3 
330.3 

283.4 
258.2 
300.3 

276.1 
255.6 

256.4 

112.9 

300.3 

29.6 
234.2 
174.1 

313.3 

173.6 

+8.9% 

S.9% 

221.7 

111.9 

192.8 

368.2 

160.5 
150.1 
200.4 

202.0 
210.6 
363.1 
317.8 
+15.7% 

33.3 

143.8 
152.1 

178.8 
265.2 

154.7 
219.2 

193.0 
217.9 
262.4 

233.8 
115.5 

134.9 

112.6 

237.1 
142.4 
370.0 
163.9 

215.3 

291.0 

+7.8% 

-7.8% 

330.5 

209.7 

299.9 

282.8 

260.0 
218.3 
332.3 

288.8 

196.5 

191.8 

238.1 

+14.2% 

-13.2% 

12.5 

133.8 
143.1 

163.7 
249.2 

140.1 
208.8 

183.0 
205.7 
246.5 

222.1 
107.4 

124.9 

110.4 

228.6 
132.1 
357.5 
154.7 

208.3 

278.0 

+7.9% 

-7.9% 

324.0 

204.6 

290.2 

275.2 

253.4 
212.4 
323.2 

281.9 
191.5 
185.6 
231.1 

+14.0% 

-12.9% 

12.1 

% 
19.0 

16.0 

23.4 
16.4 

26.6 
13.3 

14.0 
15.1 
16.4 

13.4 
19.1 

20.3 

5.0 

9.5 
20.1 

9.0 
15.0 

8.6 

12.0 
+1.7 
—1.7 
5.1 
6.4 
8.5 
7.0 

6.6 

7.0 

7.2 

6.3 
6.7 

8.4 

7.7 

+10.4 

-9.1 

8.0 

% 
40.9 

31.9 

30.1 
43.4 

36.7 
33.9 

34.3 
43.0 
43.0 

45.2 
33.3 

28.3 

51.2 

22.8 
57.5 
25.5 
56.9 

16.1 

25.6 

+1.6 
-1.6 
26.4 
38.9 
25.1 
26.1 

30.0 
22.3 
30.8 

22.1 
38.3 
26.3 
23.3 
+21.8 
—23.6 

% 
40.1 

52.1 

46.5 
40.2 

36.7 
52.8 

51.7 
41.9 
40.6 

41.4 
47.6 

51.4 

43.8 

67.7 
22.4 
65.5 
28.1 

75.3 

62.4 
+1.0 
—1.0 
68.5 
54.7 
66.4 
66.9 

63.4 

70.7 
62.0 

71.6 
55.0 
65.3 
69.0 
+9.0 

92.0 

% 
44.3 

53.1 
51.7 

63.4 
34.3 

38.3 
38.4 

36.9 
43.9 

44.8 

Meats 

?7 

68.6 

Meats 

9H 

115  0 

Meats 

?<» 

122.3 

Meats 

80 

111.8 

Meats 

V 

82,8 

Meats 

?9 

76  8 

Meats 

33 

93.2 

Meats 

34 

121.2 

Meats 

35 

89.2 

Meats 

S« 

102.8 

Meats 

V 

101.8 

Meats 

?8 

11.2 

Eruit 

S9 

43.5 
26.5 
32.0 
93.0 

36.0 
33.1 

'ie.e 

13.1 
24.6 
38.5 

16.9 
14.8 
23.3 

17.7 

25.8 
47.0 
35.8 

2.9 

::: 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Pastry  and  dessert 
Pastry  and  dessert 
Pastry  and  dessert 
Miscellaneous 

Pastry  and  dessert 
Pastry  and  dessert 
Pastry  and  dessert 

Pastry  and  dessert 
Pastry  and  dessert 

Miscellaneous 

Miscellaneous 

Fruit 

40 
41 
42 
43 

44 
45 

46 
47 
48 
49 

50 
51 
52 

53 
54 
55 

56 

57 

TABLE   7.— ANALYSES   OF  242 


Calories 

Constituents 

Cost, 

in 
Sample 

No 

Name  of  Food 

Dol- 
lars 

Total 

Pro- 

Food 

Gm. 

Bomb 

tein 
Bomb 

58 

nhnTTTnaene      .. 

Total  sample   

375  5* 

$2.00 

344  9 

Prom 

alcohol 

50 

Total  sample   

Chicken  and   toast 

43.5 

.05 

161  3 

17  2 

60 

Chicken    creamed,   on  toast 

160  7 

20 

400  2 

1(y>  3 

Bread   and  butter.. 

40.6 

fil 

Chicken    croquette    and    French    fried 

Croquette    

87.4 

.15 

499.7 

77.5 

potatoes 
Chicken  cutlet  with  mashed  potatoes 

Potatoes    

96.1 
86.5 

.15 

602.2 

e>?. 

Cutlet    

101.0 

Potatoes    .... 

105.5 
96.4 

Bread   and   butter.. 

63 

Chipken   eihlets   on  toast 

frihlpts    and    toflst. 

177  2 

20 

673  5 

217  8 

Potatoes    

124.2 

Bread    and   butter.. 

74.3 

6'1 

Chicken    hash    

Hash    

124.3 
59.6 

.15 

468.1 

97.1 

Bread  and  butter... 

m 

Chicken  wings  on  toast 

Total  edible  chicken 
Toast  and  potatoes. 

388.6 

.20 

753.4 

285.6 

Bread   and   butter 

75.0 

66 

Clam    chowder    

Chowder    

413.2 

.20 

429.5 

96.1 

Cocoa     

Crackers     

46.0 
257.3 

.05 

256.7 

67 

Total  sample   

32.9 

68 

Codfish,   creamed,   on   toast    (average 

Codfish     (average).. 

152.8 

.15 

567.8 

155.6 

2   orders) 

Per  cent,  variation 

+4.1% 

+8.6% 

+4.9% 

from   average    — 

-4.1% 



-8.6% 

-4.9% 

Toast    (average)... 

44.1 

Per  cent,  variation 

+6.1% 

from    average    

-«.1% 

Bread    and    butter 

(average)     

70.8 

Per  cent,   variation 

+14.4% 

from    average    

-14.4% 

69 

Coffee,  cup  of,  containing  cream  and 
sugar 

Total  sample   

327.8 

.05 

202.9 

27.5 

70 

Com,    stewed    

Total  sample  

Corn  flakes   

70.1 

19.3 

233.5 

160.5 

.05 
.10 

.05 

54.5 
237.5 

239.3 

7.0 

71 

Corn   flakes   and   milk. . 

54.7 

Cornstarch,   chocolate,   with  cream 

Milk    

72 

Total  sample  

27.4 

73 

Cornstarch,    chocolate,    with    whipped 
cream 

Total  sample   

Cream   lost 

160.9 

.05 

164.1 

16.2 

74 

Cornstarch,  strawberry,  with  whipped 
cream 

Total  sample  

119.7 

.05 

102.5 

1.3 

75 

Cornstarch,   vanilla,   with  cream 

Total  sample   

172.2 

.05 

213.9 

26.1 

76 

Crab,  deviled   (average  2  orders)..    .. 

Crab    (edible)    (av.) 

81.4 

.20 

386.6 

84.9 

Per  cent,   variation 

+11.8% 

+9.3% 

+7.8% 

from    average    

—9.8% 

-7.8% 

Bread     and    butter 

(average)     

67.8 

Per  cent,  variation 

+0.6% 

from    average    — 

-0.6% 

Water  cress   (av)... 

15.4 

Per  cent,  variation 

+26.5% 

from    average    — 

-26.5% 

77 

Crackers,  graham  (average  3  orders) 

Total  sample  (av.). 

51.8 

.05 

230.1 

21.4 

Per  cent,   variation 

+2.5% 

+2.4% 

+1.4% 

from    average    — 

-5.3% 



^.6% 

-0.7% 

78 

Crackers,   milk    

Total  sample   

Crackers    

72.6 

70.8 
226.9 

52.5 
238.7 
239.0 

47.4 
205.9 
110.7 
193.9 

.05 
.10 

.10 

.15 
.05 
.10 
.05 
.10 

326.6 
483.6 

397.4 

515.9 
230.4 
135.2 
457.0 
269.3 

33.5 

79 

Crackers,   milk,    and   milk 

80.2 

Crackers,   soda,   and  milk.. 

Milk    

80 

Crackers     

71.6 

Cream     

Milk 

81 

Total  sample  

Total  sample   

Total  sample   

Total  sample   

Total  sample   

35.5 

8? 

Cream    roU    

18.8 

8S 

Cream   of    wheat 

32.9 

84 

Crullers    

46.0 

85 

Custard,   baked    apple,  with   whipped 

22.7 

cream 

86 

Custard,   cup    

Total  sample    

Total  sample   

189.7 
74.9 

.10 
.05 

234.1 
193.4 

53.4 

87 

19.2 

Cubic  centimeters. 


READY-TO-SERVE  FOODS   (ConHnued) 


Calories  in 
Sample 

Calories  lor 
5  Cents 

Distribution  of 
Heat 

Nutri- 
tional 
Cal- 
ories 
from 
Bread 
and 
Butter 

Classification 

No. 

Protein 
Nutri- 
tional 

Fat 

Carbo- 
hydrate 

Total 
Bomb 

Total 

Nutri- 
tional 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

267  8 

77  1 

8.6 

% 

% 

% 
22.7 

% 

58 

12.4 
73.5 

55.7 

71.5 
885 

72.6 
209  4 

161.3 
100.1 

156.5 
92.9 

7.9 
19.8 

45.7 
23.8 

46.4 
56.4 

37.5 

Pastry  and  dessert 
Meats 

59 

60 

200.9 

221.3 

166.6 

159.3 

11.7 

42.1 

46.2 

Meats 

61 

72.5 

156.4 

69.8 
205.0 

69.0 

23.7 
HI  8 

163.7 

158.6 

183.4 
1841 

337.5 

297.1 
187  6 

2007 

191  2 

12  6 

28.5 

58.9 

57.6 

Meats 

69 

168  4 

153.0 

25  6 

25.9 

48.5 

41.5 

Meats... 

fiS 

156  0 

146  9 

15  8 

41.6 

42.6 

46.3 

Meats. 

64 

§83.7 
2922 

188.4 

168  2 

30.5 

27.4 

42.1 

38.2 

Meats 

6'> 

41  2 

107.4 

100  6 

17.1 

10.2 

72.7 

66 

67.5 
157.0 

+20.5% 
—20.5% 

156.8 

255.2 

+3.9% 
-3.9% 

256.7 
189.3 
+8.6% 
-8.6% 

247.5 
174.7 
+9.1% 
-9.1% 

9.6 

21.4 

+4.2 

-4.2 

27.3 

29.7 

+11.5 

-11.5 

63.1 

48.9 

+5.2 

-5.2 

46*3 

Miscellaneous 

Meats 

67 
68 

19.8 

23.2 

152.2 

202.9 

195.2 

10.1 

11.9 

78.0 

Miscellaneous 

. 

5.0 
393 

3.8 
832 

43.7 
996 

54.5 
118  8 

52.5 
111  1 

9.5 

17  7 

7.2 
37.5 

83.3 
44.8 

.... 

Miscellaneous 

Dairy  dish 

70 
71 

19.7 
11.7 

117.2 
9.5 

94.7 
138.4 

239.3 
164.1 

231.6 
159.6 

8.5 
7.3 

50.6 
6.0 

40.9 
86.7 

.... 

Pastry  and  dessert 
Pastry  and  dessert 

72 
73 

1.0 

5.1 

96.1 

102.5 

102.2 

1.0 

5.0 

94.0 



Pastry  and  dessert 

74 

18.7 
610 

26,8 
106.2 

+9.5% 
-9.5% 

161.0 
195.5 

+10.0% 
-10.0% 

213.9 
96.8 
+9.3% 
-9.3% 

206.5 
90.7 
+9.3% 
-9.3% 

9.0 

16.9 

+1.1 

-1.1 

13.0 

29.3 
+0.0 
-0.0 

78.0 

53.8 

+0.5 

-0.5 

*64.i 

Pastry  and  dessert 
Meats 

75 
76 

15  4 

49.2 
+1.6% 
-3.2% 

80.3 
157.1 

150.6 

+3.0% 

-6.0% 

212.8 

246.3 

230.1 

+2.4% 

326;6  ° 
241.8 

223.3 

+2.3% 

-^.6% 

317.1 

230.5 

6.8 
+6.0 
-3.0 

7.6 
12.5 

22.0 
+1.5 
—0.8 
25.3 
34.1 

71.2 
+0.6 
—1.2 
67.1 
53.4 

.... 

Dairy  dish 

77 

'24.0 

78 

57.6 

Dairy  dish 

79 

51.4 

131.9 

193.9 

198.7 

188.6 

13.6 

35.0 

51.4 

Dairy  dish 

80 

25.5 
13.5 
23  6 

450.3 

116.4 

0.6 

168.2 

88.3 

30.1 

95.2 

101.7 

242.8 

208.3 

172.0 
230.4 
67.6 
457.0 
134.7 

168.7 
225.1 
63.0 
444.0 
131.5 

5.0 
6.0 
18.7 
7.4 
6.2 

89.1 
51.7 
0.5 
37.9 
14.6 

5.9 
42.3 
80.8 
54.7 
79.2 

.... 

Miscellaneous 

Pastry  and  dessert 
Dairy  dish 

81 
82 

8S 

33.0 
16.3 

Pastry  and  dessert 
Pastry  and  dessert 

84 
85 

38.3 
18.8 

50.4 
48.3 

130.3 
125.9 

117.1 
193.4 

109.5 
188.0 

17.5 
7.3 

23.0 
25.7 

59.5 
67.0 

.... 

Pastry  and  dessert 
Pastry  and  dessert 

86 

87 

TABLE   7.— ANALYSES   OF   242 


Calories 

Constituents 

in 

. 

Cost, 

Sample 

No 

Name  of  Food 

Dol- 
lars 

Total 

Pro- 

Food 

Gm. 

Bomb 

tein 
Bomb 

88 

Eggs,    boiled    (2) 

Eggs  (edible)  

91.6 

$0.15 

391  0 

92  8 

Toast    and   butter.. 

42.0 

89 

Eggs,   creamed   on   toast 

Creamed  eggs  

Toast     

193.6 
48.4 

.20 

663.9 

146  6 

Bread   and  butter... 

68.3 

90 

Eggs,  fried  (2)  (average  2  orders).... 

Eggs   (average)   

84.7 

.15 

527.8 

105.8 

Per  cent,   variation 

+9.9% 



+4.0% 

+2.3% 

from    average    — 

-9.9% 

-4.0% 

—2.3% 

Bread     and    butter 

(average)     

84.5 

Per  cent,   variation 

+14.4% 

from   average    — 

-14.4% 

91 

Egg  plant  fried  in  butter 

154.0 

.15 

637  6 

468 

m 

Eggs,  poached  on  toast  (2) 

Eggs   

83.1 

.20 

286.2 

84  5 

Eggs,  scrambled  (2) 

Toast    

48.3 
64.6 

.15 

461.1 

m 

Eggs    

78  7 

Bread  and  butter... 

67.6 

94 

Fish  cakes  with  macaroni 

Cakes 

143.7 

.20 

537.8 

107.1 

Macaroni    

91.4 
58.1 

Bread  and  butter... 

95 

Fish  cakes  with  poached  egg 

Fish  cakes   

118.1 

.20 

603.8 

129.5 

Poached  egg  

44.3 

Bread  and  butter... 

88.1 

96 

Fish  cakes  with  spaghetti 

Fish  cakes    

122.8 

.20 

512.9 

108.4 

Spaghetti     

141.2 

Bread  and  butter. . . 

76.1 

97 

Fish  cakes   with   tomato  sauce 

Fish  cakes   

153.6 
76.9 

.15 

506.5 

81.0 

Bread  and  butter... 

98 

Frankfurters    and   potato   salad 

Frankfurters    

Potato  salad   

Bread  and  butter... 

65.4 

158.6 

72.9 

.15 

619.8 

114.0 

99 

Grape   fruit   

Edible   portion    

189.3 

.15 

79.0 

6.3 

100 

Ham,   broiled   ... 

Ham           

90.2 
67.7 
106.6 
65.6 
63.7 

.20 
.15 

936.7 
574.8 

158  0 

Ham,   cold   . 

Bread    

Potatoes    

101 

Ham 

866 

Bread  and  butter... 

10? 

82.1 

.10 

556.8 

108.8 

Mashed        potatoes 

and  gravy    

166.3 

Bread  and  butter... 

50.2 

10R 

Ham,   fried    

63.6 
62.7 

.25 

468.2 

120.6 

Bread  and  butter... 

104 

Ham  and  beans  (Boston) 

Ham 

42.6 
107.6 

78.8 

.15 

638.5 

122.4 

Beans     

Bread  and  butter... 

105 

Ham  and  beans  (New  York) 

Ham           

35  9 

.15 

662.0 

149.6 

Beans     

176.9 

72.8 

Bread  and  butter... 

106 

Ham  and  eggs  (average  9  orders)  — 

Ham  (average)   

53.7 

.25 

842.6 

181.9 

Per  cent,  variation 

+40.0% 



+15.0% 

+18.2% 

from    average    

-26.3% 

-20.6% 

— 12.2% 

Eggs   (average)    .... 

73.5 

Per  cent,  variation 

+20.5% 

from    average    

-21.8% 

Potatoes    (average) 

79.0 

Per  cent,  variation 

+58.3% 

from    average    — 

—33.6% 

Bread    and    butter 

(average)     

68.9 

Per  cent,   variation 

+27.4% 

from    average    .... 

107 

Ham,  minced,  and  scrambled  eggs 

Ham    and   eggs 

French   fried    pota- 
toes      

116.8 

72.4 
75.4 

.20 

763.4 

126.5 

Bread  and  butter... 

READY-TO-SERVE  FOODS   (Continued) 


Calories  in 
Sample 


Fat 


Carbo- 
hydrate 


189.7 


+5., 
—5.1 


396.5 
83.3 

280.1 

136.7 

190.3 

100.8 

154.0 
244.3 


478.5 

366.6 
197.5 

204.6 
256.1 

115.5 


411. 
+11.2% 
—19.2% 


90.8         402.1 


108.5 
258.4 


192.2 
+16.2% 
—16.2% 


194.3 
118.4 

152.3 

294.0 

284.0 

303.7 

271.5 
261.5 


72.7 
300.2 


121.6 
250.5 


143.0 
260.0 


248.7 
+41.6% 
—SLQ^c 


234.8 


Calories  for 
5  Cents 


Total 
Bomb 


130.3 
166.0 


176.0 

+4.0% 
-4.0% 


212.5 
71.6 

153.7 

134.5 

151.0 

128.2 

168.8 
206.6 

26.3 
234.2 

191.6 

278.4 

93.6 

212.8 

220.7 


168.5 

+15.0% 
—20.6% 


190.9 


Total 
Nntri- 
tional 


121.6 
155.6 


166.0 

+4.0% 

—4.0% 


208.7 
65.6 

146.3 

126.9 

141.8 

120.6 

161.2 
195.9 


25.8 
223.1 


183.5 
263.1 

86.8 
201.3 

206.6 


158.3 

+15.8% 
—21.6% 


Distribution  of 
Heat 


Pro- 
tein 


18.3 
16.9 


16.3 
+1.3 
—1.3 


6.6 
23.2 

12.9 

15.1 

16.4 

16.1 

12.0 
13.9 


6.0 
12.7 


11.3 

14.8 

20.0 
14.5 

17.4 


16.6 
+18.2 
—16.2 


181.9 


Fat 


Carbo- 
hydrate 


52.0 
41.6 


46.3 
+9.8 
-9.8 


63.4 
31.7 

52.4 

26.9 

33.5 

20.9 

31.9 
41.6 


53.6 

66.6 
37.6 

47.1 
42.4 

-18.6 


52.2 
+10.7 
—9.5 


12.5 


29.7 
41.5 


38.4 
+12.1 
—12.1 


31.0 
45.1 

34.7 

58.0 

50.1 

63.0 

56.1 
44.5 


94.0 
33.7 


22.1 
47.6 


43.1 


64.0 


31.2 
-22.8 
-24.0 


55.2 


Nutri- 
tional 
Cal- 
ories 
from 
Bread 
and 
Butter 


% 
37.6 
58.1 


53.2 

54.0 

54.4 
42.6 


39.6 
32.7 

49.6 
44.6 

40.2 

29.8 


32.3 


35.6 


Classification 


Eggs. 
Eggs. 

Eggs. 


Miscellaneous. 
Eggs 


Eggs- 
Meats. 


Meats. 

Meats. 
Meats. 


Fruit.. 
Meats. 


Meats. 
Meats. 


Meats 

Beans  or  meats.... 

Beans  or  meats... 

Meats  or  eggs 


Eggs. 


TABLE   7.— ANALYSES   OF   242 


No 

Name  of  Food 

Constituents 

Cost, 
Dol- 
lars 

Calories 

in 
Sample 

Food 

Gm. 

Total 
Bomb 

Pro- 
tein 
Bomb 

108 

Ham   and  potato   salad.  .  . . 

Ham    

67.7 
177.5 

57.5 
105.3 
134.8 
110.7 

128.2 

55.0 
85.1 
18.5 
71.8 
42.6 

111.1 
75.4 

134.9 

189.0 
75.4 
99.5 

120.6 
66.5 

213.5 
76.7 
63.9 
16.3 
79.4 
85.4 

127.3 
20.6 

155.9 
65.6 
51.8 
55.5 

57.8 

81.8 

90.5 
129.8 

74.7 
119.8 
212.1 

42.9 
100.8 
112.1 

98.9 

31.3 
234.6 
123.5 
112.8 

67.8 
156.3 
103.2 

54.7 
453.6 
101.3 
103.5 
113.1 
195.9 

95.8 
132.4 

42.5 
116.7 

68.4 

68.6 
249.6 

66.9 

$0.20 

.10 
.10 
.05 

.05 

.30 

.20 

.15 

.15 

.15 
.25 

.25 

.20 

.15 

.05 
.10 

.20 

.10 
.15 

.15 

.10 
.05 
.05 
.05 
.15 

.25 

.20 

.25 

665.3 

208.3 
233.7 
113.5 

155.8 

852.9 

554.9 

918.4 

651.8 

613.4 
797.2 

814.5 

838.5 

532.3 

133.3 
382.8 

830.1 

283.4 
890.2 

788.6 

312.8 
352.3 
341.5 
461.7 
396.3 

494.0 

703.7 

636.7 

116  5 

109 

Ice   cream,    strawberry 

Potato   salad   

Bread  and  butter... 

Total  sample   

Total  sample   

Total  sample   

Total  sample   

Chops  (edible)   

Potatoes    

14.9 

110 

Ice    cream,    vanilla 

21  9 

111 
112 

113 

JeUy,    pineapple    fruit,    with    whipped 

cream 
Jelly,   strawberry   fruit,  with  whipped 

cream 
Lamb    chops    (2) 

13.4 

3.2 
146.5 

Lamb    chops    breaded    with    mashed 
potatoes 

Lamb    crouueltes    and    mashed    pota- 
toes 

Lamb  cutlet  with  mashed  potatoes... 
Lamb  pie,  baked,  individual 

114 
ll^i 

Toast   and   butter.. 
Bread   and  butter... 

Chops   (edible)    

Potatoes  and  gravy 
Bread  and  butter... 
Croquette    

85.4 
156.8 

116 

Potatoes   and  sauce 
Bread  and  butter... 

Cutlet    

Potatoes    

126.3 

117 

Bread  and  butter... 
Pie   

178.1 

118 

Liver    and    bacon 

Bread  and  butter... 
Liver    

177.5 

Liver  and  bacon  with  lyonnaise  pota- 
toes 

Liver    and   onions   with    French    fried 
potatoes 

Liver,   fried,  with  mashed  potatoes... 
Macaroni,    side    order 

Bacon    

Bread  and  butter... 
Potatoes    

119 

Liver    

210.9 

Bacon    

Potatoes    

1''0 

Bread  and  butter... 
Liver           

135.8 

Onions   and  gravy.. 
French    fried    pota- 
toes    

121 

Rolls  and  butter.... 
Liver   and   gravy... 
Potatoes    

134.9 

1?9 

Bread  and  butter... 

Total  sample   

Macaroni  and  cheese 
Bread  and  butter... 
Mackerel   (edible)    .. 
Potatoes    

26.7 

1^3 

Macaroni,  baked,   and  cheese 

69.5 

124 

Mackerel,    broiled    salt,    with    mashed 
potatoes 

Maple  flakes  with  milk 

218.0 

l^^ 

Bread  and  butter... 

Maple  flakes    

Milk    

64.0 

Meat    cakes,     German,    with     French 
fried  potatoes 

Meat  cakes,  German,   with   Lyonnaise 
potatoes 

Milk     

l?fi 

Meat  cakes  

130.6 

Potatoes      

1?7 

Bread  and  butter... 
Meat  cakes   

175.2 

Potatoes    

Bread     

198 

Total  sample   

Total  sample   

Total  sample    

Total  sample    

Oatmeal        

79.0 

IW 

35.9 

I'W) 

Muffins,    hot    corn 

47.6 

181 

Napoleon     

28.8 

199 

Oatmeal,  fresh  cooked,  with  cream — 
Omelet,   chicken    

47.1 

133 

Omelet    

141.5 

1S4 

Bread  and  butter... 
Omelet  

146.6 

Omelet,  macaroni,  with  tomato  sauce 

Potatoes 

1?f> 

Bread  and  butter... 
Omelet    

145.7 

Bread   and  butter... 

READY-TO-SERVE  FOODS    (Continued) 


Calories  in 
Sample 


Fat 


Carbo- 
hydrate 


Calories  for 
5  Cents 


Total 
Bomb 


Total 
Nntri- 
tional 


Distribution  of 
Heat 


Pro- 
tein 


Fat 


Carbo- 
hydrate 


Nutri- 
tional 
Cal- 
ories 
from 
Bread 
and 
Butter 


Classification 


No. 


317.0 

106.7 
118.3 
40.3 

34.2 

365.8 

249.6 
426.0 


204.C 


151.1 

14.4 
46.9 

339.4 

84.5 
398.0 

344.5 


156.9 

81.2 

96.4 

204.4 

212.7 

240.8 


244.8 


231.8 

86.7 
98.5 
59.8 

118.4 

340.6 

219.9 

335.6 

272.7 

230.7 
285.1 


304.1 


246.3 


92.2 
266.4 


272.7 
134.9 


268.9 


76.9 
235.2 
197.5 
228.5 
186.5 

111.7 


246.2 


166.3 

104.2 
116.9 
113.5 

155.8 

142.2 


138.7 

306.1 

217.3 

204.5 
159.4 

162.9 


177.4 

133.3 
191.4 

207.5 

141.7 
296.7 


156.4 
352.3 
341.5 
461.7 
132.1 

98.8 

175.9 


127.3 


158.1 

102.1 
113.8 
109.8 

154.9 

135.3 

132.7 

291.4 

205.4 

187.7 
149.4 

151.0 


164.8 

125.8 
181.6 

192.2 

132.6 
284.5 

246.4 


145.3 
342.2 
328.1 
453.6 
127.7 

90.8 


119.1 


13.3 

5.2 
6.9 
8.8 

1.5 

13.0 

11.6 

12.9 

14.7 

22.7 
17.0 

20.1 

12.2 

19.6 


15.3 
13.7 


17.3 
11.0 

17.0 


19.5 
7.5 

10.4 
4.5 

8.8 

22.4 
15.9 


17.6 


50.1 

52.3 
52.0 
36.7 

22.1 

45.0 

47.0 
48.7 
41.0 

36.3 

44.8 


49.8 


11.4 
12.9 


44.1 
31.8 


46.6 


54.0 
23.7 
29.4 
45.1 
55.6 

53.0 


41.1 


36.6 

42.5 
41.1 
54.5 

76.4 

42.0 

41.4 

38.4 

44.3 

41.0 
38.2 

40.2 

38.0 

49.8 

73.3 
73.4 

35.5 

50.7 
42.4 

36.4 


26.5 

68.8 
60.2 
50.4 


24.6 
44.2 

41.3 


31.1 


48.6 

29.5 

36.9 

46.6 
36.4 

29.7 


51.7 


40.5 
44.1 


27.2 


32.1 
35.5 

38.5 


Meats 

Pastry  and  dessert 
Pastry  and  dessert 
Pastry  and  dessert 

Pastry  and  dessert 

Meats 

Meats 

Meats 

Meats 

Meats 

Meats 

Meats 

Meats 

Meats 

Miscellaneous 

Miscellaneous 

Meats 

Dairy  dish 

Meats 

Meats 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Pastry  and  dessert 
Dairy  dish 

Eggs 

Eggs 

Eggs 


108 

109 
110 
111 

112 

113 

114 

115 

116 

117 
118 

119 

120 

121 

122 
123 

124 

125 
126 

127 

128 
129 
130 
131 
132 

133 

134 

135 


TABLE   7.— ANALYSES   OF   242 


Calories 

Constituents 

Cost, 

in 
Sample 

No 

Name  of  Food 

Dol- 

lars 

Total 

Pro- 

Food 

Gm. 

Bomb 

tein 
Bomb 

13R 

Omelet,    Onion  

Omelet    

197.6 

$0.20 

552.7 

128.3 

Bread  and  butter... 

40.8 

137 

Omelet,   parsley    

Omelet     

103.0 

.20 

489.2 

100.5 

Bread  and  butter... 

71.5 

138 

Omelet,  plain  (average  8  orders) 

Omelet  (average)    .. 

109.9 

.15 

529.5 

117.2 

Per  cent,   variation 

+5.8% 

+28.1% 

+17.4% 

from    average    — 

-8.0% 



-14.7% 

-15.1% 

Bread     and    butter 

(average)     

68.5 

Per  cent,   variation 

+62.1% 

from    average    

-46.6% 

130 

Omelet,    Spanish,    with    French    fried 

Omelet   

182.7 

.25 

697.7 

134.8 

potatoes 

Potatoes    

59.0 

Bread  and  butter... 

76.9 

140 

Omplpt      tnmato                 

Omelet 

178  9 

20 

738  5 

145  6 

Eolls  and  butter 

112.6 

141 

Omelet,  tomato,  with  potatoes 

Omelet    

170.5 

.25 

633.2 

83  3 

Potatoes    

78.5 

Bread  and  butter... 

76.5 

142 

Oyster  fry,  large  (average  2  orders).. 

Oysters   (average)... 

191.8 

.25 

844.3 

125.4 

Per  cent,   variation 

+5.2% 

+1.0% 

+3.8% 

from    average    

-5.2% 

-1.0% 

-3.8% 

Bread     and    butter 

(average)    

82.9 

Per  cent,   variation 

+10.4% 

from    average    

-10.4% 

143 

Oyster  fry    plain,  with  bacon        .... 

Oyster  fry 

196  1 

30 

1,076.2 

162  2 

Bacon    

17.3 
96.3 

Bread  and  butter... 

144 

Oyster  fry    

167.9 

.20 

729.7 

117.6 

Bread  and  butter... 

74.4 

145 

Oyster   pie    

Total  sample    

298.2 

.15 

690.4 

103.7 

146 

Total  sample   

Total  sample   

Total  sample   

98.6 

.15 

64.9 

32.0 

147 

Pie  apple         

137.5 

05 

343  1 

20  9 

14« 

Pie,  blackberry    

145.2 

.10 

361.7 

20.8 

149 

Pip    fhprrv    Cftvpraffp    2    nrdftrs^          ...    . 

Total  sample  (av.). 
Per  cent,   variation 

170  3 

10 

389  5 

23  3 

+12.6% 

+8.0% 

+27.4% 

from   average    — 

-27.4% 

150 

Total  sample   

Total  sample   

Total  sample   

174.3 

.05 

389.7 

59.7 

151 
15^ 

Pie,  huckleberry      

159  6 

10 

363  9 

15  9 

Pie,  lemon     

146.1 

.05 

284.8 

18.2 

153 

Total  sample   

Total  sample    

Total  sample   

Total  sample   

177.4 

.10 

401.1 

459 

154 

169.6 

.10 

368.4 

16.5 

156 

Pie,  pineapple      

161  5 

05 

353  0 

20  0 

156 

Pie,  pumpkin     

170.9 

.05 

307.6 

40.7 

157 

Pie,  rhubarb     

Total   sample   

116.2 

.05 

291.3 

15.9 

158 

Pie,  strawberry     

Total   sample   

Pineapple    (average) 

149  5 

10 

382  7 

23  5 

159 

Pineapple,  sliced  (average  2  orders)... 

124.2 

.05 

36.5 

4.1 

Per  cent,   variation 

+0.02,% 

from    average    — 

-0.02% 

160 

Pork  and  beans,  Boston 

Pork     

62.2 
166.1 
65.7 

.15 

868.0 

135.1 

Beans     

Bread   and  butter... 

161 

Pork  and  beans.  New  York   (average 

Pork  (average)    .... 

23.6 

.15 

631.1 

124.9 

2   orders) 

Per  cent,   variation 

+3.8% 

+6.6% 

+9.0% 

from    average    — 

^.8% 

-%mo 

-9.0% 

Beans  (average)    ... 

161.2 

Per  cent,  variation 

+3.4% 

from    average    . . . . 

-3.4% 

Bread     and    butter 

(average)    

67.1 

Per  cent,   variation 

+2.9% 

from    average    — 

-2.9% 

162 

Potatoes,    French   fried,   extra   order.. 

Total  sample  

131.7 

.10 

329.8 

31.8 

163 

Pudding,  bread,  with  vanilla   sauce... 

Total  sample   

201.8 

.05 

311.9 

47.7 

164 

Total  sample   

203.9 

.05 

371.4 

56.8 

READY-TO-SERVE  FOODS   (Continued) 


Calories  in 

Calories  for 

Distribution  of             N 

utrl- 

Sample 

5  Cents 

Heat 

t 

onal 

Cal- 

r 

)ries 
rom 

Classification 

No. 

f 

Protein 

Carbo- 

Total 

Total 

Pro- 

Carbo-   B 

read 

Nutri- 

Fat 

hydrate 

Bomb 

Nutri- 

tein 

Fat 

hydrate 

and 

tional 

tional 

B 

utter 

% 

% 

% 

% 

92.1 

291.7 

132.7 

138.2 

129.1 

17.8 

56.5 

25.7 

27.0 

Eggs 

136 

72.2 

214.1 

174.6 

122.3 

115.2 

15.6 

46.5 

57.9 

53.1 

Eggs 

137 

84.2 

254.4 

157.9 

176.5 

165.5 

17.0 

51.5 

31.5 

47.2 

Eggs 

138 

+25.7% 

+40.3% 

+28.1% 

+29.0% 

+10.0 

+14.6 

+10.6 

-17.6% 

-35.4% 

-14.7% 

-14.8% 

-9.4 

-10.7 

-23.5 

96.8 

304.3 

258.6 

139.5 

132.1 

14.7 

46.1 

39.2 

39.8 

Eggs 

139 

104.5 

313.5 

279.4 

184.6 

174.4 

15.0 

45.0 

40.0 

55.3 

Eggs 

140 

59.8 

205.2 

364.8 
+0.3% 

344.7 

354.2 

+3.5% 

126.6 

168.9 
+1.0% 

121.9 

161.8 

+1.2% 

9.8 

11.1 
+5.5 

33.7 

45.1 

+0.8 

56.7 

43.8 
+2.3 

42.9 
35.1 

Eggs 

141 

90.0 

Oysters 

142 

-0.3% 

-3.5% 

-1.0% 

-1.2% 

-5.5 

—0.8 

-2.3 

116.5 

469.4 

218.6 

265.1 
11.9 
101.2 

444.6 

393.5 

321.6 
21.0 
221.0 

179.4 

182.4 

230.1 
21.6 
343.1 

171.8 

174.2 

220.4 

18.6 

337.2 

11.3 

12.1 

11.3 

41.1 

4.5 

45.6 

31.4 

40.1 
21.3 
30.0 

43.1 

56.5 

48.6 
37.6 
65.5 

32.0 
36.6 
... 

Oysters 

143 

S4.5 

Oysters 

144 

74.4 

Oysters 

145 

23.0 

Oysters 

146 

15.0 

Pastry  and  dessert 

147 

14.9 

94.9 

246.0 

180.9 

177.9 

4.2 

26.6 

69.2 

'.'.'. 

Pastry  and  dessert 

148 

16.7 

91.5 

274.8 

194.8 

191.5 

4.3 

23.3 

72.4 

... 

Pastry  and  dessert 

149 



+36.7% 

+S.2% 

+8.0% 

+7.7% 

+5.8 

+29.7 

+10.8 

-36.7% 

-3.2% 

-8.0% 

-7.7% 

-5.8 

—29.7 

-10.8 

"42'.9 

183.7 

146.3 

389.7 

372.9 

11.5 

49.3 

39.2 

Pastry  and  dessert 

150 

]1.4 

81.9 

266.1 

182.0 

179.7 

3.2 

22.8 

74.0 

Pastry  and  dessert 

151 

13.1 

96.3 

170.3 

284.8 

279.7 

4.7 

34.4 

60.9 

'.'. '. 

Pastry  and  dessert 

152 

32.9 

97.2 

258.0 

200.6 

194.1 

8.5 

25.1 

66.4 

Pastry  and  dessert 

153 

11.8 

93.9 

258.0 

184.2 

181.8 

3.2 

25.8 

71.0 

Pastry  and  dessert 

154 

14.4 

113.7 

219.3 

353.0 

347.4 

4.1 

32.7 

63.2 

Pastry  and  dessert 

155 

29.2 

79.1 

187.8 

307.6 

296.1 

9.9 

26.7 

63.4 

Pastry  and  dessert 

156 

11.4 

75.8 

199.6 

291.3 

286.8 

4.0 

26.4 

69.6 

Pastry  and  dessert 

157 

16.8 

86.0 

273.2 

191.4 

188.0 

4.4 

22.9 

72.7 

Pastry  and  dessert 

158 

2.9 

445.4 

32.4 
287.5 

36.5 
289.3 

35.3 

276.6 

8.2 
11.7 

53.7 

91.8 
34.6 

27.1 

Fruit 

169 

97.0 

Beans  or  meats.... 

160 

S9.7 

178.0 

328.2 

210.4 

198.7 

15.1 

30.2 

54.7 

38.5 

Beans  or  meats.... 

161 



+14.3% 

+17.2% 

+6.6% 

+6.5% 

+2.3 

+20.7 

+10.8 

/ 

-14.3% 

-17.2% 

-6.6% 

-6.5% 

-2.3 

-20.7 

-10.8 

22.8 

96.3 

201.7 

164.9 

160.4 

7.1 

30.0 

62.9 

Miscellaneous 

162 

34.2 

37.4 

226.8 

311.9 

298.4 

11.5 

12.5 

76.0 

Pastry  and  dessert 

163 

40.8 

48.9 

265.7 

371.4 

355.4 

11.5 

13.7 

74.8 

Pastry  and  dessert 

164 

TABLE   7.— ANALYSES   OF  242 


No. 

Name  of  Food 

Constituents 

Cost, 
Dol- 
lars 

Calories 

in 
Sample 

Pood 

Gm. 

Total 
Bomb 

Pro- 
tein 
Bomb 

165 

166 
167 

168 

Pudding,   cabinet,   with  vaniUa   sauce 
(average  2  orders) 

Pudding,  Indian,  with  maple  sauce — 
Pudding,   New   England,   with   vanilla 
sauce 

Total  sample  (av.). 
Per  cent,  variation 

from    average    

Total  sample  

Total  sample   

Total  sample   

Total  sample   

Total  sample  

Total  sample  

Total  sample   

Rice  croquette  (av.) 
Per  cent,   variation 

from    average    

Bacon  (average)  ... 
Per  cent,  variation 

from    average    — 
Potatoes  and  sauce 

(average)    

Per  cent,   variation 

from    average    

Bread    and    butter 

(average)   

217.8 
+11.0% 
-11.0% 
167.9 
244.5 

227.7 
224.5 

64.8 
118.3 
161.6 

97.2 
+17.5% 

4!9  ° 
+3.1% 
—3.1% 

132.4 
+13.5% 

74.7 
+1.2% 
-1.2% 
188.3 
338.4 
298.7 
153.1 

48.1 

62.5 
381.4 

71.4 

72.6 
103.9 

69.4 

98.8 

70.5 

10.7 

136.1 

47.8 
114.0 

34.5 

13.7 

79.1 
117.6 

31.7 

74.5 
227.6 

18.3 

48.7 
166.0 

69.8 

63.7 

50.0 

92.0 

73.3 

10.8 

42.4 

17.5 
+44.5% 
-50.9% 

43.0 

+17.4% 
-26.1% 

$0.05 

■".'os 

.05 

.05 
.05 
.05 
.05 
.05 
.15 

.10 
.15 
.10 
.15 

.15 

.15 

.15 
.20 

.20 
.10 

.25 

.05 
.10 
.10 
.25 

.05 

416.8 
+22.5% 
-22.5% 
237.0 
342.3 

275.4 
226.5 
197.9 
95.0 
135.6 
611.0 
+12.7% 
-12.7% 

313.0 
533.8 
294.2 
452.5 

886.4 

749.4 

553.2 
437.7 

497.8 
448.3 

591.3 

244.2 
167.0 
282.9 
438.6 

201.4 
+26.0% 
-24.9% 

61.6 
+19.6% 
-19.6% 

34.7 

41.0 

43.6 

29.4 

29.3 
4.0 

17.0 

79.3 
+6.0% 
-6.0% 

169 
170 
171 

"PnddinP'      faninpa     annlG                    

Rhubarb,    stewed    

172 
173 

■Rioo    h»nilpr!     ssidf   ordpr             

Rice    croquette    with    bacon    (average 
2  orders) 

Rice    hot    with  butter 

174 

Per  cent,   variation 

from    average    

Total  sample   

Rice,   sugar,   cream. 

Total  sample   

Rice 

27  5 

175 
176 
177 

178 

48.5 

Ripp    hot    with   milk                

53  4 

80  4 

Roast,  Vienna,  with  French  fried  po- 
tatoes 

Roast,    Vienna,    with    spaghetti    and 
potatoes 

Roast,  Vienna,  with  stewed  tomatoes 

Poached  egg  

Bread  and  butter... 
Roast    

183.5 
143.7 

103.4 
140.9 

119.8 
50.9 

131.0 

49.7 

38.6 

48.2 

111.3 

54.6 
+39.1% 
-37.7% 

Potatoes    

179 

Bread  and  butter... 

Vienna   roast    

Spaghetti    

MashPd  potatoes    .. 
Buttered  bread   — 
Butter    

180 

Roast    and    toma- 
toes     

181 

Bread  and  butter... 

Crab    meat    

Lettuce    

fialaH        PD'C                                                        

182 

Boiled    egg    

Bread  and  butter... 
Eggs     

Lettuce    .. 

183 

Bread  and  butter... 

Potatoes,   etc 

Lettuce              .  . 

184 

185 
186 
187 
188 

Bread  and  butter... 
Salad    

Bread  and  butter... 

Total  sample   

Total  sample  

Total  sample   

Toast    

S!anr>Tpif>>i       OblplrPn      SSllad      

Sandwich,  corned  beef  (average  18  or- 
ders) 

Lettuce    

189 

Chicken   and  bacon 
Corned  beef   (av.).. 
Per  cent,  variation 
from    average    — 
Bread     and    butter 

Per  cent,   variation 
from    average    .... 

READY-TO-SERVE  FOODS    (Continued) 


Calories  in 

Calories  for 

Distribution  of 

Nutri- 

Sample 

5  Cents 

Heat 

tional 

Cal- 

ories 
from 

Classification 

No 

Protein 

Carbo- 

Total 

Total 

Pro- 

Carbo- 

Bread 

Nutri- 

Fat 

hydrate 

Bomb 

Nutri- 

tein 

Fat 

hydrate 

and 

tional 

tional 

Butter 

% 

% 

% 

% 

44.2 

77.1 

278.2 

416.8 

399.5 

11.1 

2.0 

68.9 

.... 

Pastry  and  dessert 

165 

+7.9% 

+27.1% 

+22.5% 

+22.5% 

+3.1 

+14.8 

+4.8 

-7.9% 

-27.1% 

-22.5% 

-22.5% 

—3.1 

—14.8 

—4.8 

24.9 

58.5 

143.8 

237.0 

227.2 

11.0 

25.7 

63.3 

Pastry  and  dessert 

166 

29.4 

25.6 

275.7 

342.3 

330.7 

8.9 

7.7 

83.4 

.... 

Pastry  and  dessert 

167 

31.3 

47.4 

184.4 

275.4 

263.1 

11.9 

18.0 

70.1 

Pastry  and  dessert 

168 

21.1 

21.4 

174.7 

225.5 

217.2 

9.7 

9.9 

80.4 

.... 

Pastry  and  dessert 

169 

21.0 

24.1 

144.5 

197.9 

189.6 

11.1 

12.7 

76.2 

.... 

Pastry  and  dessert 

170 

2.9 

1.2 

89.8 

95.0 

93.9 

3.1 

1.3 

95.6 

.... 

Miscellaneous....  t. 

171 

12.2 

1.3 

117.3 

135.6 

130.8 

9.3 

1.0 

89.7 

.... 

Miscellaneous 

172 

57.0 

210.5 

321.2 

203.7 

196.2 

9.8 

35.1 

55.1 

43.4 

Miscellaneous 

173 

-t-26.1% 

+5.5% 

+12.7% 

+13.0% 

+6.6 

+13.6 

+7.4 

-26.1% 

-5.5% 

-12.7% 

-13.0% 

—6.6 

-13.6 

-7.4 

19.7 

79.8 

205.7 

156.5 

152.6 

6.5 

26.1 

67.4 

Miscellaneous 

174 

34.8 

258.4 

226.9 

177.9 

173.3 

6.7 

40.7 

43.6 

Miscellaneous 

175 

88.3 

19.2 

221.6 

147.1 

139.6 

13.7 

6.9 

79.4 

.... 

Miscellaneous 

176 

57.7 

118.8 

253.3 

150.8 

143.3 

13.4 

27.6 

59.0 

49.8 

MisceUaneous 

177 

131.8 

294.9 

406.0 

295.5 

278.3 

15.8 

35.4 

48.8 

29.7 

Meats 

178 

103.2 

255.6 

350.1 

249.8 

236.3 

14.6 

36.0 

49.4 

34.0 

Meats 

179 

74  3 

247.9 
131.4 

196.0 

157.8 

282.8 
103.1 

201.9 
165.4 

182.0 

239.6 

177.5 
91.4 

184.4 
109.4 

124.5 

224.2 

118.3 
244.2 

174.7 
99.5 

116.0 

217.0 

110.9 
230.2 

14.2 
25.4 

18.5 

8.4 

17.0 
15.5 

47.3 
33.0 

42.2 
36.4 

51.0 

44.8 

38.5 
41.6 

S9.3 
55.2 

32.0 

39.7 

31.3 
68.1 

54.9 
38.4 
43.0 

Meats 

1R0 

101.2 

Salads 

181 

86  0 

Salads 

'\H'> 

36.5 

Salads 

18? 

94.1 

Salads 

1S4 

35.7 

Sandwiches 

1»> 

27.8 

38.4 

90.0 

83.5 

78.1 

17.8 

24.6 

57.6 

Sandwiches 

186 

34.6 

111.4 

123.3 

141.5 

134.7 

12.8 

41.4 

45.8 

Sandwiches 

187 

79.9 

179.1 

148.2 

87.7 

81.4 

19.6 

44.0 

36.4 

.... 

Sandwiches 

188 

39.2 

47.9 

98.7 

201.4 

186.0 

21.4 

25.2 

53.4 

79.1 

Sandwiches 

189 

+80.l7o 

+27.2% 

+26.0% 

+27.1% 

+63.1 

+53.6 

+19.1 

-82.9% 

-21.4% 

-24.9% 

—28.5% 

—34.1 

-75.7 

-15.9 

TABLE   7.— ANALYSES   OF   242 


No. 


Name  of  Food 


Sandwich,  cream   cheese,  walnut — 
Sandwich,    fried    egg 

Sandwich,   fish   cake 

Sandwich,  ham  (average  18  orders) 


Sandwich,   ham,  with   roll 

Sandwich,    Minced   chicken 

Sandwich,  minced  chicken,  with  lettuce 
Sandwich,   minced    ham 

Sandwich,  minced  ham,  with  olives — 
Sandwich,    minced    tongue,    with    tea 

biscuits 
Sandwich,    oyster   

Sandwich,   Pimento,  olive,   cheese 

Sandwich,  roast  beef,  hot 

Sandwich,  roast  beef,  with  roll 

Sandwich,    sardine    

Sandwich,    Swiss    cheese 

Sandwich,   tomato    

Sausage,    country    

Sausage,    coimtry,    and    French    fried 

potatoes 
Shad,  baked,   and  dressing 

Shortcake,    strawberry 

Shredded  wheat  and  cream 

Shredded  wheat   and  milk 

Soup,  bean,   with  croutons 

Soup,    chicken    

Soup,    green   split  pea 

Soup,  tomato,  with  rice 

Soup,   vegetable   

Spaghetti   and  cheese 

Spaghetti,   baked  with   cheese 

Steak,    hamburger    

Steak,  hamburger,  with  Spanish  sauce 


Constituents 


Pood 


Total  sample   

Egg     

Bread  and  butter... 

Fish   cake   

Bread  (no  butter)., 

Ham  (average)   

Per  cent,  variation 

from    average    

Bread    and    butter 

(average)    

Per  cent,   variation 

from    average    

Ham    

Roll    

Chicken    

Bread  and  butter... 

Total  sample   

Ham     

Bread  and  butter... 

Total  sample   

Total  sample   

Oyster   

Bread   

Cheese,   etc 

Bread  and  butter... 

Beef    

Bread  and  gravy... 

Roast   beef    

Roll     

Total  sample   

Swiss   cheese   

Bread  and  butter... 

Tomatoes    

Lettuce    

Bread   and  butter... 

Total  sample   

Sausage    

Potatoes  and  gravy 

Shad   (edible)    

Potatoes  and  dress- 
ing     

Bread   

Total  sample   

Shredded   wheat    ... 

Cream    

Shredded  wheat    ... 

Milk    

Total  sample   

Chicken  soup   

Bread  and  butter... 

Soup    

Bread  and  butter... 

Total  sample  

Soup     

Bread  and  butter... 

Total  sample  

Total  sample   

Steak   

Potatoes    

Bread  and  butter... 

Steak    

Spanish   sauce    

French  fried  pota- 
toes      

Bread  and  butter... 


Gm. 


58.3 

88.8 

49.0 

56.9 

47.5 

18.3 
+47.0% 
—50.8% 

42.4 
+19.6% 
—19.6% 

13.9 

52.4 

20.6 

47.0 

78.6 

18.3 

51.7 

61.6 

76.2 

61.4 

41.4 
6.1 

38.7 

37.4 

62.3 

50.3 

54.7 

59.5 

20.8 

42.5 

16.0 
5.1 

43.4 

81.0 

53.8 
106.5 
149.7 

130.6 
65.5 

122.9 

60.6 
102.0 

61.4 
220.1 
300.5 


220.3 

39.7 
222.0 
227.9 

45.6 
212.9 
168.9 

94.0 
131.0 

59.6 
109.2 

85.4 


Cost, 
Dol- 
lars 


>.7 


.20 


.10 


Calories 

in 
Sample 


Total 
Bomb 


276.0 

253.2 

212.1 
+22.0% 
-15.4% 


273.8 
235.1 


182.3 
291.1 


219.4 
239.5 


321.9 
159.5 


217.9 
258.5 


140.0 


243.9 
521.7 


283.1 

494.5 

404.5 

180.8 
321.1 

241.1 

77.5 
206.1 

187.8 
166.4 
723.8 


681.3 


READY-TO-SERVE  FOODS   (Continued) 


Calories  in 
Sample 


Fat 


Carbo- 
hydrate 


Calories  lor 
5  Cents 


Total 
Bomb 


Total 

Nutri- 
tional 


Distribution  of 
Heat 


Pro- 
tein 


Fat 


Carbo- 
hydrate 


Nutri- 
tional 
Cal- 
ories 
from 
Bread 
and 
Butter 


Classification 


77.7 
108.4 

48.8 

68.7 
-f49.0% 
—34.8% 


113.3 
89.5 


49.8 
150.6 


62.9 

129.0 

52.0 

82.2 

156.8 

91.8 
120.5 

25.1 


187.7 
S10.3 


223.0 


100.4 

227.8 

83.0 

44.8 
87.4 

45.S 

9.7 
37.6 

21.4 

14.2 
288.8 


225.2 


102.9 
107.8 

141.8 

94.7 

-f22.5% 
-16.1% 


118.0 

93.1 

97.8 
91.5 

75.5 
127.2 

142.2 

81.9 

112.4 

129.4 

89.5 
86.5 

92.1 


139.9 
279.4 


155.1 
210.3 

240.3 

93.5 
163.1 

149.9 

52.1 
133.4 

124.0 
115.6 
287.1 


272.8 


209.8 
138.0 

126.6 

212.1 

-f22.0% 
-15.4% 


273.8 

235.1 

9L2 
291.1 

219.4 
239.5 

161.0 

159.5 

88.0 


217.9 
258.5 


140.0 


243.9 
173.9 


170.2 


94.4 
164.8 


90.4 
107.0 


120.6 


38.8 
103.1 


181.0 


170.3 


201.5 
129.6 

117.8 

198.3 
-t-21.8% 
-14.9% 


220.8 

86.3 
277.8 

206.8 
225.6 

153.8 

152.3 

81.5 

357.8 

207.4 
244.0 

133.6 


227.7 
167.2 


157.7 


91.8 
159.5 


190.8 


84.4 
100.4 


114.1 


98.1 

88.0 

78.1 

170.5 


157.4 


10.4 
16.6 

19.1 

17.7 
+28.2 
—23.7 


11.7 
17.1 


14.5 
12.7 


15.5 
15.7 

11.8 

12.1 

20.4 

20.0 

12.8 
15.2 

12.3 


17.5 
10.2 


20.4 


7.2 
8.4 

15.3 

18.1 
16.8 

14.5 

16.4 
12.8 

17.3 
16.8 
15.6 


% 
38.5 
41.8 


34,1 
+32.2 
—38.4 


43.2 

40.6 

28.8 
54.3 

48.0 
27.9 

41.9 

34.1 

33.6 

43.8 

44.0 

49.4 

18.8 


82.5 
61.9 


36.5 
47.6 

21.7 

26.5 
29.0 

19.9 

13.3 

19.2 

12.2 
9.1 
42.3 


35.8 


51.1 
41.6 


48.2 
+21.4 
—14.7 


45.1 

42.3 

56.7 
33.0 

36.5 
56.4 

46.3 

53.8 

46.0 

36.2 

43.2 
35.4 


27.9 
44.2 


66.3 
44.0 

63.0 

65.4 
54.2 

65.6 

71.3 
68.0 

70.5 
74.1 
42.1 


43.3 


64.7 


73.2 


73.0 


46.3 
87.0 


59.6 
96.5 


49.6 

59.4 

79.6 


Sandwiches. 
Sandwiches. 


Sandwiches. 
Sandwiches. 


Sandwiches. 

Sandwiches. 

Sandwiches. 
Sandwiches. 

Sandwiches. 
Sandwiches. 

Sandwich^. 

Sandwiches. 

Sandwiches. 

Sandwiches. 

Sandwiches. 
Sandwiches. 

Sandwiches. 


Meats. 
Meats. 


Meats. 


Pastry  and  dessert 
Dairy  dish 


Dairy  dish. 


Soups. 
Soups. 

Soups. 

Soups. 
Soups. 


Miscellaneous. 
Miscellaneous. 
Meats 


Meats. 


TABLE   7.— ANALYSES   OF  242 


Calories 

Constituents 

Cost, 

in 
Sample 

No 

Name  of  Food 

Dol- 
lars 

Total 

Pro- 

Food 

Gm. 

Bomb 

tein 
Bomb 

222 

Steak     

262.7 

$0.50 

1,393.0 

397.8 

Potatoes    

96.5 
5.4 

Water  cress   

Bread  and  butter... 

75,1 

223 

Steak,  sirloin,  witli  onions 

Steak 

182  9 

56 

1,314.0 

369.4 

Onions     

63.4 
95.7 
71.2 

Potatoes    

Bread  and  butter... 

224 

Steak,  small   (average  2  orders) 

Steak   (average)    ... 

146.5 

.35 

1,032.8 

237.5 

Per  cent,   variation 

+1.0% 

+10.4% 

+3.8% 

from   average    

-1.0% 

-10.4% 

-3.8% 

Potatoes   (average). 

70.9 

Per  cent,   variation 

+21.2% 

from    average    — 

-21.2% 

Bread  (average)    ... 

70.2 

Per  cent,  variation 

+2.8% 

from    average    — 

-2.8% 

Butter  (average)  ... 

9.6 

Per  cent,  variation 

+47.0% 

from    average    — 

-47.0% 

225 

Steak 

134  5 

.40 

1,024.0 

275.0 

Onions     

57.7 
96.8 
71.2 

Potatoes    

Bread  and  butter... 

228 

Steak,    tenderloin    

Steak   . 

213.3 
133.8 
67.6 

.55 

1,268.0 

349  8 

Potatoes 

Bread  and  butter... 

227 

Steak,   tenderloin,  with  onions 

Steak 

222.7 
46.2 

123.7 
97.4 

.60 

1,463.0 

368  4 

Onions     

Potatoes    

Bread  and  butter... 

228 

Stew    beef  faveracre  9  orders) 

Stew   (average)    

Per  cent,  variation 

408.3 
+20.8% 

.15 

641.4 
+24.1% 

148.4 
+22.4% 

from    average    — 

-10.8% 

-20.7% 

-34.4% 

Bread    and    butter 

(average)    

61.8 

Per  cent,  variation 

+25.4% 

from    average    .... 

-35.3% 

229 

Stew,  lamb  (average  2  orders) 

Stew  (average)    .... 

355.9 

.15 

622.2 

146.8 

Per  cent,  variation 

+4.1% 

+6.5% 

+4.4% 

from    average    .... 

-4.1% 



-6.5% 

-4.4% 

Bread     and    butter 

(average)     

67.3 

Per  cent,   variation 

+6.0% 

from    average    

-6.0% 

230 

Strawberries   with  cream — 

Strawberries    

142.0 

.15 

280.7 

17.9 

Strawberries  with  ice  cream 

Cream    

91.1 
212.1 

.15 

200.5 

231 

Total   sample  

19.3 

232 

Tart,    strawberry    

Total  sample  

90.6 

.10 

225.1 

11.3 

233 

Toast,   buttered    

Total  sample  

73.3 

.10 

311.3 

42.7 

234 

Toast,  French,  with  maple  cane  syrup 

Toast    

111.6 

.20 

741.7 

88.3 

Butter   

20.0 
40.0 

Syrup     

235 

Toast,    milk    

Total  sample   

229.0 

.15 

333.5 

59.4 

236 

Tomatoes,    sliced    

Total  sample   

Tomatoes    . . 

142  5 

.10 

32  2 

67 

9S7 

Tomatoes,  sliced  with  lettuce 

79.8 
43.2 
117.3 
53.4 
11.6 

.15 

.20 

52.1 

57.4 

8.2 

Tomatoes  and  lettuce  with  dressing... 

Lettuce    

?38 

Tomatoes    

12.5 

Lettuce     

Dressing    

239 

Veal    cutlet,    breaded,    with    tomato 
sauce 

Breaded  veal  

Potatoes  and  gravy 

133.3 
152.7 

.20 

897.8 

177.8 

Veal  pot  pie  with  dumplings 

Bread    

61.8 

20.0 

277.0 

.15 

568.0 

Butter     

240 

Pie  and  dumplings. 

153.2 

Bread  and  butter... 

73.6 

241 

Watermelon,   2   orders 

Edible  portion  

1,080.0 

.30 

244.3 

27.6 

242 

Weakflsh,   baked,  with   dressing 

Pish   and  dresssing. 
Mashed  potatoes    . . 
Bread  and  butter... 

179.6 
119.5 
68.7 

.20 

559.7 

156.7 

READY-TO-SERVE  FOODS   (Continued) 


Calories  in 
Sample 

Calories  for 
5  Cents 

Distribution  of 
Heat 

Nutri- 
tional 
Cal- 
ories 
from 
Bread 

and 
Butter 

Classification 

No 

Protein 
Nutri- 
tional 

Fat 

Carbo- 
hydrate 

Total 
Bomb 

Total 
Nutri- 
tional 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

285.6 

685.9 

578.4 

583.5 
-f22.8% 
-22.8% 

447.6 

543.7 
632.6 

234.1 
+37.3% 
-51.7% 

234.7 
+17.8% 
-17.8% 

20.0 

64.5 
140.2 

87.1 
388.4 

99.5 

349.4 

136.2 
i59.3 

309.3 

366.2 

211.8 

+8.0% 

-8.0% 

301.4 

374.5 
462.0 

258.5 
+29.4% 
-23.1% 

240.7 

+3.0% 

-3.0% 

242.8 

116.7 
73.6 

181.5 
265.0 

174.6 
25.5 
43.9 

44.9 
370.6 

278.6 

216.7 
243.7 

139.3 

119.5 

147.5 
+10.4% 
-10.4% 

128.0 

115.3 
121.9 

213.8 

+24.1% 
-20.7% 

207.4 

+6.5% 

-6.5% 

93.6 

66.8 
112.6 
155.7 
185.4 

111.2 
16.1 
17.4 

14.4 
224.5 

189.3 

40.7 
139.9 

128.1 

110.0 

138.0 
+11.4% 
-11.4% 

118.3 

106.3 
113.3 

199.8 
+25.4% 
-22.6% 

193.6 

+6.7% 
-6.7% 

91.9 

65.0 
111.0 
149.7 
179.2 

105.6 
15.2 
16.6 

13.5 
211.9 

174.9 

39.4 
128.9 

% 

22.3 

21.9 

18.0 
+15.0 
—15.0 

20.9 

21.5 
19.4 

18.0 
+39.5 
-31.6 

18.2 
+2.2 
—2.2 

4.6 

7.1 

3.6 

10.2 

8.8 

13.5 
15.8 
11.8 

16.5 
15.1 

21.0 

8.4 
21.8 

% 
53.5 

47.8 

59.6 
+12.9 
—12.9 

47.3 

46.5 
46.6 

38.6 
+24.6 
—36.8 

40.1 
+11.2 
-11.2 

7.3 

33.1 
63.2 
29.1 
54.2 

31.4 

41.2 

25.9 
'30.9 

% 
24.2 

30.3 

22.4 
+19.2 
—19.2 

31.8 

32.0 
34.0 

43.3 
+16.7 
—20.8 

41.7 
+9.8 
—9.8 

88.1 

59.8 
33.2 
60.7 
37.0 

55.2 
84.2 
88.2 

83.5 
43.7 

53.1 

91.6 
47.3 

% 
20.1 

20.1 

28.3 

25.8 

19.8 
24.5 

35.3 
39.6 

33.0 

47.9 
45.6 

Meats 

9^9 

265.2 

Meats 

?'?3 

170.5 

Meats 

994 

197.5 

Meats 

225 

251.1 

Meats 

??6 

264.5 

Meats 

??7 

106.8 

Soups 

99H 

105.4 

Soups 

<>oq 

12.9 

Fruit 

?S0 

13.9 

Fruit 

231 

8.1 
30.7 
63.4 

47.2 
4.8 
5.9 

8.9 
127.7 

Pastry  and  dessert 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Miscellaneous 

Meats 

232 
233 
234 

235 
236 
237 

238 
9^0 

110.0 

Meats 

?40 

19.8 

Fruit 

''41 

112.5 

Meats 

?4? 

54 


TABLE    8.— SPECIAL    TABLES    OF    ORDERS    REPEATEDLY 
ANALYZED 

A.  BOSTON  BAKED  BEANS,  PRICE  10  CENTS 


Constituentst 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Baked 

Buttered 

Total 

Pro- 

Fat 

Carbo- 

tein 

ories 

Beans 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

lor 
5  Cents 

1 

176.0 

45.2 

893.9 

93.4 

54.7 

245.8 

67.1 

183.8 

2 

175.2 

43.7 

561.3 

88.2 

220.9 

242.2 

63.3 

263.2 

3 

228.5 

49.6 

524.9 

115.4 

106.2 

303.3 

82.8 

246.2 

4 

215.1 

46.4 

645.0 

108.3 

259.5 

277.2 

77.8 

307.8 

6 

233.0 

54.9 

510.2 

118.0 

70.9 

321.3 

84.7 

288.6 

6 

215.5 

♦ 

430.9 

89.1 

136.8 

205.0 

63.9 

202.9 

No  bread  given.  t  In  grams. 

B.    NEW    YORK    BAKED   BEANS,    PRICE    10    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Baked 

Buttered 

Total 

Pro- 

Eat 

Carbo- 

tein 

ories 

Beans 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

lor 
5  Cents 

1 

210.5 

47.5 

450.6 

110.5 

83.1 

256.9 

79.8 

209.7 

2 

161.3 

49.5 

447.3 

104.7 

68.6 

274.0 

75.2 

208.9 

3 

181.0 

42.4 

415.6 

94.3 

88.6 

232.7 

67.7 

194.5 

4 

162.2 

52.4 

638.3 

116.8 

201.6 

319.9 

83.9 

302.7 

6 

285.2 

49.4 

602.6 

123.9 

190.6 

288.1 

89.0 

283.9 

6 

254.6 

40.3 

511.8 

124.9 

76.3 

310.6 

89.7 

238.3 

7 

136.2 

43.3 

362.5 

81.9 

75.6 

205.0 

58.8 

169.7 

C.    TWO    FRIED    EGGS,    PRICE    15     CENTS 


Constituents 

Calories  in  Sample 

Total 
Nutri- 

No. 

Fried 
Eggs 

Buttered 
Bread 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
lor 

5  Cents 

1 
2 

93.1 
76.2 

72.2t 
96.7 

507.0 
648.6 

103.8 
106.8 

242.5 
217.2 

161.2 
228.1 

74.2 
77.7 

159.3 

172.7 

t  Graham  bread. 

D.    CABINET    PUDDING    WITH    VANILLA    SAUCE,    PRICE    5    CENTS 


Total 
Sample 

Calories  in  Sample 

Total 

Nutri- 

No. 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 

2 

241.9 
193.6 

610.2 
828.4 

73.6 

49.5 

83.2 
71.0 

353.4 
202.9 

52.8 
36.6 

489.4 
809.6 

TABLE    8.— Continued 

E.     CORNED  BEEF  SANDWICH,   PRICE   5   CENTS 


Constituentst 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Corned 

Buttered 

Total 

Pro- 

Fat 

Carbo- 

tein 

ories 

Beef 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

for 
5  Cents 

1 

56.2 

n 

180.7 

48.8 

40.9 

91.0 

35.1 

167.0 

2 

16.5 

46.2 

203.2 

42.6 

73.9 

86.7 

30.6 

191.2 

3 

11.6 

46.3 

176.9 

44.9 

35.5 

96.5 

32.2 

164.2 

4 

24.5 

43.8 

253.7 

61.1 

86.3 

106.3 

43.9 

236.5 

5 

8.6 

42.8 

182.6 

34.0 

57.5 

91.1 

24.4 

173.0 

6 

19.4 

36.1 

186.0 

57.9 

50.6 

77.5 

41.6 

169.7 

7 

21.0 

45.0 

216.3 

60.6 

44.2 

111.5 

43.5 

199.2 

8 

14.4 

48.7 

234.6 

55.2 

59.5 

119.9 

39.6 

219.0 

9 

17.7 

50.5 

227.7 

62.6 

47.0 

118.1 

44.9 

210.0 

10 

17.7 

38.9 

180.6 

55.4 

35.7 

89.5 

39.8 

165.0 

11 

25.3 

48.8 

242.9 

76.0 

52.9 

114.0 

54.6 

221.5 

12 

10.0 

40,7 

168.6 

41.7 

31.6 

90.3 

30.0 

156.9 

13 

16.4 

42.4 

206.6 

56.5 

45.0 

105.1 

40.6 

190.7 

14 

12.9 

43.2 

212.0 

51.2 

64.3 

96.5 

36.8 

197.6 

15 

22.4 

37.7 

199.7 

61.7 

52.0 

85.4 

44.3 

182.3 

16 

24.5 

47.8 

241.7 

59.4 

56.8 

125.5 

42.7 

225.0 

17 

23.0 

31.8 

161.2 

64.7 

8.2 

78.3 

46.4 

132.9 

18 

10.8 

40.3 

160.7 

48.3 

18.8 

93.6 

34.7 

147.1 

it  Total  sample. 


t  In  grams. 

F.    CREAM.     PRICE     15     CENTS 


Total 
Sample 

Calories  in  Sample 

Total 

Nutri- 

No. 

Total 
Bomb 

Pro- 

tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
lor 

5  Cents 

1 
2 

239.0 
102.0{ 

515.9 
245.1 

35.5 
14.2 

450.3 
221.0 

30.1 
9.9 

25.5 
10.2 

168.7 
120.6 

Served  with  shredded  wheat;  charge  for  cream  10  cents. 

G.     HAM    SANDWICH,    PRICE    5    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Ham 

Buttered 

Total 

Pro- 

Pat 

Carbo- 

tein 

ories 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

for 
5  Cents 

1 

§§ 

58.3 

184.3 

47.7 

40.8 

95.8 

34.2 

170.8 

2 

15.7 

50.7 

?43.2 

46.3 

102.4 

94.5 

33.3 

230.2 

3 

15.2 

45.1 

212.2 

42.8 

72.4 

97.0 

30.7 

200.1 

4 

14.5 

42.1 

221.3 

39.5 

94.8 

87.0 

28.4 

210.2 

5 

19.3 

41.8 

224.1 

48.6 

81.6 

93.9 

34.9 

210.4 

6 

16.7 

34.1 

196.8 

43.1 

74.1 

79.6 

31.0 

184.7 

7 

26.9 

46.5 

259.0 

62.1 

87.1 

109.8 

44.6 

241.5 

8 

24.3 

48.8 

248.5 

61.8 

70.7 

116.0 

44.4 

231.1 

9 

20.4 

39.6 

222.7 

48.7 

84.5 

89.5 

34.9 

208.9 

10 

15.9 

39.7 

205.8 

43.6 

73.1 

89.1 

31.3 

193.5 

11 

19.9 

50.2 

219.9 

61.7 

42.6 

115.6 

44.3 

202.5 

12 

9.0 

43.9 

179.4 

38.4 

42.5 

98.5 

27.6 

168.6 

13 

20.0 

37.8 

198.5 

57.6 

50.7 

90.2 

41.3 

182.2 

14 

16.3 

46.2 

245.8 

49.6 

100.6 

95.6 

35.6 

231.8 

15 

24.3 

39.7 

204.0 

54.1 

64.1 

85.8 

38.9 

188.8 

16 

18.7 

39.0 

184.4 

37.6 

52.4 

94.4 

27.0 

173.8 

17 

16.4 

35.4 

180.6 

42.3 

58.8 

79.5 

30.4 

168.7 

18 

17.8 

40.3 

186.5 

50.6 

42.6 

93.3 

36.3 

172.2 

§§  Total  sample. 


56 


TABLE    8.— Continued 

H.    RICE    CROQUETTES    WITH    BACON,    PRICE    15     CENTS 


Constituentst 

Calories  in  Sample 

Total 
Nutri- 

No. 

Eice 
Cro- 
quettes 

Bacon 

Pota- 
toes 
and 

Sauce 

But- 
tered 
Bread 

Total 
Bomb 

Pro- 
tein 

Pat 

Car- 
bo- 
hy- 

drate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 

2 

114.1 

80.2 

4.7 
5.0 

150.3 
114.5 

75.3 
74.1 

688.5 
533.4 

84.1 
74.5 

265.4 
155.6 

339.0 
303.3 

60.4 
53.5 

221.6 
170.8 

t  In  grams. 


I.    SMALL    STEAK,    PRICE    35    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Steak 

Pota- 
toes 

Bread 

But- 
ter 

Total 
Bomb 

Pro- 
tein 

Pat 

Car- 
bo- 

hy- 
drate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

145.1 
147.9 

55.7 
86.0 

68.2 
72.2 

5.1 
14.1 

925.4 
1140.1 

246.8 
228.1 

449.8 
717.2 

228.8 
194.8 

177.2 
163.8 

122.3 
153.7 

J.    TOMATO    OMELET,    PRICE    20    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Omelet 

Pota- 
toes 

But- 
tered 
Bread 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hy- 
drate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

170.5 
178.9 

78.5 

76.5 
112.6* 

633.2 

738.5 

83.3 
145.6 

205.2 
313.5 

344.7 
279.4 

59.8 
104.5 

121.9 
174.4 

§  No  potatoes  given.  *  EoUs  and  butter 

-  K.      PLAIN    OMELET,    PRICE    15    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Omelet 

Buttered 

Total 

Pro- 

Pat 

Carbo- 

tein 

ories 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

for 

5  Cents 

1 

170.8 

69.6 

534.9 

118.0 

230.6 

186.3 

84.7 

167.2 

2 

109.2 

63.9 

531.5 

113.0 

272.8 

145.7 

81.8 

166.5 

3 

116.3 

104.1 

679.5 

137.6 

320.2 

221.7 

98.8 

213.6 

4 

113.6 

84.1 

656.7 

134.9 

248.1 

173.7 

96.9 

172.9 

5 

113.7 

44.1 

476.1 

110.0 

247.6 

118.5 

79.0 

148.3 

6 

105.7 

68.8 

484.2 

103.1 

209.4 

171.7 

74.0 

151.7 

7 

101.1 

43.4 

451.2 

99.5 

249.7 

102.0 

71.4 

141.0 

8 

111.4 

70.3 

521.6 

121.2 

256.4 

144.0 

87.0 

162.5 

57 


TABLE    8.— Continued 

L.     CREAMED     CODFISH     ON     TOAST,     PRICE     15     CENTS 


Constituentst 

Calories  in  Sample 

Total 

Nutri- 

No. 

Cream- 
ed 
Codfish 

Toast 

But- 
tered 
Bread 

Total 
Bomb 

Pro- 
tein 

Pat 

Carbo- 
hy- 
drate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
lor 

5  Cents 

1 
2 

146.4 

159.2 

46.8 
41.3 

81.0 
60.511 

617.4 
518.2 

163.2 
148.0 

189.1 
124.9 

265.1 
245.3 

117.2 
106.3 

190.5 
158.8 

H  Bread  not  buttered. 


t  In  grams. 


M.    CREAMED    CHIPPED   BEEF,    PRICE    15    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Chipped 
Beel 

Buttered 
Bread 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
lor 

5  Cents 

1 
2 

181.7 
210.2 

84.6# 
73.7 

536.3 

160.1 

148.0 

228.2 

115.0 

163.7 

#  Sample  lost  in  desiccation. 

N.     CREAMED    CHICKEN    ON    TOAST,    PRICE    20    CENTS 


Constituents 

Calories  in  Sample 

Total 
Nutri- 

No. 

Chicken 

and 
Toast 

Butter 

and 
Bread 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
lor 

5  Cents 

1 
2 

183.3 
160.7 

79.0# 
40.6 

400.2 

102.3 

88.5 

209.4 

73.5 

92.9 

#  Sample  lost  in  desiccation. 

O.     WHEAT     CAKES     WITH     MAPLE    CANE     SYRUP,     PRICE     10    CENTS 


Calories  in  Sample 

Total 

Nutri- 

tional 

No. 

Total 

Pro- 

Cal- 

Sample 

Total 

Pro- 

Fat 

Carbo- 

tein 

ories 

Bomb 

tein 

hydrate 

Nutri- 
tional 

lor 

5  Cents 

1 

217.6 

543.5 

59.6 

116.1 

367.8 

42.8 

263.4 

2 

179.7 

438.7 

41.6 

75.9 

321.2 

29.9 

213.5 

3 

192.8 

512.5 

58.9 

128.4 

325.2 

42.3 

248.0 

4 

182.1 

464.1 

46.5 

128.2 

289.4 

33.4 

225.5 

5 

193.6 

484.5 

51.8 

127.7 

305.0 

37.2 

235.0 

6 

163.1 

413.6 

41.0 

74.7 

297.9 

29.5 

201.1 

58 


TABLE    S.— Continued 

p.    OYSTER    SANDWICH,    PRICE    10    CENTS 


Constituentst 

Calories  in  Sample 

Total 
Nutri- 

No. 

Fried 
Oyster 

Bread 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 

Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

36.4 
61.4 

47.0# 
41.4 

321.9 

50.7 

129.0 

142.2 

36.4 

153.8 

#  Sample  lost  in  desiccation.  t  In  grams. 

Q.    DEVILED   CRAB,    PRICE   20   CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Crab 
(edible) 

But- 
tered 
Bread 

Water 

Cress 

Total 
Bomb 

Pro- 
tein 

Pat 

Carbo- 
hy- 
drate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

71.7 
91.0 

68.2 
63.7 

11.2 
19.5 

350.3 
422.8 

78.3 
91.5 

96.0 
116.4 

176.0 
214.9 

56.2 
65.7 

82.1 
99.2 

R.    GRAHAM    CRACKERS,    PRICE    5    CENTS 


Total 
Sample 

Calories  in  Sample 

Total 

Nutri- 

No. 

Total 
Bomb 

Pro- 
tein 

Pat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

49.1 

106.21111 

219.4 
471.0 

21.7 
42.5 

47.6 
99.9 

150.1 
328.6 

15.6 
30.5 

213.3 
229.5 

TfTI  Two  portions 


S.    LAMB    STEW,    PRICE    IS    CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Lamb 

Stew 

Buttered 
Bread 

Total 
Bomb 

Pro- 
tein 

Pat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

341.2 
370.6 

71.3 
63.2 

663.1 
581.2 

153.3 
140.2 

276.3 
193.1 

233.5 
247.9 

110.0 
100.7 

206.6 
180.6 

T.     LARGE    OYSTER    FRY,     PRICE    25     CENTS 


Constituents 

Calories  in  Sample 

Total 

Nutri- 

No. 

Pried 
Oysters 

Buttered 
Bread 

Total 
Bomb 

Pro- 
tein 

Pat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

181.9 
201.7 

91.5 
74.3 

853.7 
834.9 

120.7 
130.1 

366.1 
363.4 

366.9 
341.4 

86.6 
93.4 

163.9 
159.6 

59 


TABLE    S.— Continued 

HAM    AND    EGGS,    PRICE    25    CENTS 


Oonstltuentst 

Calories  in  Sample 

Total 

Nutri- 

tional 

But- 

Oar- 

Pro- 

Cal- 

No. 

Ham 

Eggs 

Pota- 

tered 

Total 

Pro- 

Pat 

bo- 

tein 

ories 

toes 

Bread 

Bomb 

tein 

hy- 
drate 

Nutri- 
tional 

for 
5  Cents 

1 

55.3 

73.4 

52.5 

83.5 

826.2 

170.5 

395.0 

260.7 

122.4 

155.6 

2 

53.8 

59.5 

66.0 

75.7 

870.9 

159.9 

457.9 

253.1 

114.8 

165.2 

3 

62.6 

86.3 

78.4 

73.8 

873.5 

199.1 

393.9 

280.5 

142.9 

163.5 

4 

57.5 

76.3 

77.4 

87.8 

941.5 

215.5 

438.5 

287.5 

154.7 

176.1 

5 

39.6 

69.1 

83.8 

39.411 

668.7 

169.2 

322.6 

176.9 

121.5 

124.2 

6 

75.2 

57.4 

125.1 

73.7 

969.0 

184.2 

433.5 

351.3 

132.3 

183.4 

7 

42.7 

84.1 

78.5 

68.2 

853.5 

176.4 

451.7 

225.4 

126.7 

160.8 

8 

52.6 

88.5 

66.4 

54.0 

776.3 

187.1 

417.8 

171.4 

134.3 

144.7 

9 

43.7 

66.6 

83.0 

64.3 

803.4 

175.2 

396.6 

231.6 

125.8 

150.8 

Toast,  two  slices  instead  of  bread,  three  slices. 


t  In  grams. 


V.    BEEF    STEW    WITH    VEGETABLES,    PRICE    15    CENTS 

Constituents 

Calories  in  Sample 

Total 

Nutri- 

tional 

Pro- 

Cal- 

No. 

Stew 

Buttered 

Total 

Pro- 

Fat 

Carbo- 

tein 

ories 

Bread 

Bomb 

tein 

hydrate 

Nutri- 
tional 

for 
5  Cents 

1 

391.5 

58.1** 

509.6 

162.3 

113.0 

234.3 

116.5 

154.6 

2 

387.8 

70.4 

742.2 

182.1 

323.7 

236.4 

130.7 

230.3 

3 

493.9 

75.5 

797.3 

162.7 

300.4 

334.2 

116.8 

250.5 

4 

390.0 

70.7 

634.6 

103.6 

246.4 

284.6 

74.4 

201.8 

5 

364.9 

44.4+t 

546.6 

97.7 

258.3 

208.6 

70.2 

179.0 

6 

373.6 

77.5 

684.3 

173.1 

215.4 

295.8 

124.3 

211.8 

7 

403.0 

51.2 

644.5 

147.2 

238.6 

268.7 

105.7 

201.0 

8 

426.3 

40.0tt 

589.7 

152.5 

238.5 

198.7 

100.5 

182.2 

9 

443.3 

68.4 

606.0 

158.0 

172.4 

275.6 

11S.5 

187.2 

Bread  not  buttered. 


tt  Two  slices  of  bread. 


W.    BUTTER    CAKES,    PRICE 

5    CENTS 

Butter 

Cakes 

and 

Butter 

Calories  in  Sample 

Total 

Nutri- 

No. 

Total 
Bomb 

Pro- 
tein 

Fat 

Carbo- 
hydrate 

Pro- 
tein 
Nutri- 
tional 

tional 
Cal- 
ories 
for 

5  Cents 

1 
2 

90.9 
101.4 

268.1 
313.8 

43.4 

48.8 

66.7 
75.8 

168.0 
189.2 

31.2 
35.0 

255.9 
300.0 

60 


VI.   DISCUSSION  OF  RESULTS 

Of  forty-seven  (47)  orders  classed  as  pastry  and 
dessert  there  was  obtained  a  mean  of  233.0  nutritional 
calories  for  5  cents,  the  highest  of  the  class  being 
Napoleon  with  453.6  calories  and  the  lowest  straw- 
berry shortcake  with  91.8  calories. 

Of  twenty-four  (24)  orders  classed  as  beans  there 
was  obtained  a  mean  of  204.5  nutritional  calories  for 
5  cents,  the  highest  of  the  class  being  Boston  baked 
beans  with  307.6  calories  and  the  lowest  Boston  beans 
**on  the  side"  with  133.7  calories. 

Of  fifty-six  (56)  orders  classed  as  sandwiches  there 
was  obtained  a  mean  of  180.3  nutritional  calories  for 
5  cents,  the  highest  of  the  class  being  roast  beef  sand- 
wich with  roll  with  357.8  calories  and  the  lowest 
sliced  chicken  sandwich  with  78.1  calories. 

Of  twelve  (12)  orders  classed  as  dairy  dishes  there 
was  obtained  a  mean  of  174.4  nutritional  calories  for 
5  cents,  the  highest  of  the  class  being  milk  crackers 
with  317.1  calories  and  the  lowest  cream  of  wheat 
with  63.0  calories. 

Of  eighty-seven  (^7)  orders  classed  as  meats  there 
was  obtained  a  mean  of  174.1  nutritional  calories  for 
5  cents,  the  highest  of  the  class  being  lamb  croquettes 
and  mashed  potatoes  with  291.4  calories  and  the  low- 
est deviled  crab  with  83.0  calories. 

Of  forty-four  (44)  orders  classed  as  miscellaneous 
there  was  obtained  a  mean  of  164.7  nutritional  calories 
for  5  cents,  the  highest  of  the  class  being  corn  muffins 
with  342.2  calories  and  the  lowest  tomatoes  and  let- 
tuce with  dressing  with  13.5  calories. 

Of  six  (6)  orders  classed  as  oysters,  there  was 
obtained  a  mean  of  149.4  nutritional  calories  for  5 
cents,  the  highest  of  the  class  being  oyster  pie  with 
220.4  calories  and  the  lowest  raw  oysters  with  18.6 
calories. 

Of  thirty-three  {ZZ)  orders  classed  as  eggs  there 
was  obtained  a  mean  of  140.7  nutritional  calories  for 


61 

5  cents,  the  highest  of  the  class  being  plain  omelet 
with  231.5  calories  and  the  lowest  two  poached  eggs 
on  toast  with  65.6  calories. 

Of  four  (4)  orders  classed  as  salads  there  was 
obtained  a  mean  of  135.9  nutritional  calories  for  5 
cents,  the  highest  of  the  class  being  potato  salad  with 
217.0  calories  and  the  lowest  crab  meat  salad  with  99.5 
calories. 

Of  seventeen  (17)  orders  classed  as  soups  there  was 
obtained  a  mean  of  116.0  nutritional  calories  for  5 
cents,  the  highest  of  the  class  being  beef  stew  with 
251  calories  and  the  lowest  tomato  soup  with  rice  with 
36.6  calories. 

Of  fourteen  (14)  orders  classed  as  fruits  there  was 
obtained  a  mean  of  88.8  nutritional  calories  for  5 
cents,  the  highest  of  the  class  being  baked  apple  with 
cream  with  196.0  calories  and  the  lowest  cantaloup 
with  12.1  calories. 

The  order  containing  the  highest  number  of  nutri- 
tional calories  for  5  cents  was  Napoleons,  containing 
453.6  calories,  and  the  lowest  cantaloup  with  12.1 
calories  for  5  cents. 

The  order  containing  the  highest  number  of  nutri- 
tional calories  regardless  of  cost  was  tenderloin  steak 
with  onions  with  1,351  calories  and  costing  60  cents, 
the  lowest  sliced  pineapple  with  35.3  calories  and  cost- 
ing 5  cents. 

Of  the  orders  containing  bread  the  fractional  part 
of  the  nutritional  energy  of  the  order  from  this  source 
averages  43.7  per  cent,  of  the  total. 

An  analysis  of  champagne  is  included  in  the  list 
merely  for  comparison  with  the  low  orders  of  fruits 
and  vegetables.  The  champagne  (a  pint  of  Mumm's 
extra  dry)  was  purchased  at  Charles  &  Company.  It 
has  been  assumed  in  the  calculation  in  the  analysis  of 
this  item  that  the  alcohol  content  is  used  quantitatively 
as  energy.    The  energy  content  of  a  cup  of  coffee  was 


62 

determined,  and  attention  is  called  to  the  fact  that  the 
sample  contained  both  cream  and  sugar.  In  cases 
of  so-called  breakfast  foods,  the  values  given  herein 
represent  values  as  purchased  in  the  restaurant,  and 
not  those  which  would  have  been  obtained  by  purchas- 
ing in  original  packages. 

Table  9  shows  the  cost  of  2,500  calories,  each  order 
having  been  calculated  to  this  unit  for  comparison. 
This  has  been  done  because  a  man  of  average  weight 
leading  a  sedentary  life  requires  2,500  calories  daily 
to  maintain  him  in  health  and  strength. 

The  estimated  wholesale  cost  of  ingredients  per 
portion  was  calculated  by  Miss  Laura  A.  Cauble,  spe- 
cial investigator.  Bureau  of  Food  Supplies,  Associa- 
tion for  the  Improvement  of  the  Conditions  of  the 
Poor.  This  was  done  in  order  that  the  housewife 
could  realize  the  actual  cost  of  such  orders  in  case 
care  is  exercised  in  the  purchasing  of  supplies.  Whole- 
sale instead  of  retail  prices  were  used  because  of  the 
variation  of  the  latter  in  different  localities.  The  basis 
of  these  calculations  were  obtained  from  the  appended 
Table  10,  showing  the  wholesale  cost  of  food  supplies. 
In  calculating  the  wholesale  cost  of  ingredients,  no 
allowance  has  been  made  for  labor,  fuel,  rent,  etc., 
the  cost  as  shown  being  the  estimated  wholesale  cost 
of  the  raw  materials. 

A  study  of  Table  9  shows  that  the  majority  of  the 
orders  are  reasonably  cheap,  for  the  cost  of  mainte- 
nance, that  is,  2,500  calories,  by  means  of  the  common 
and  popular  orders,  usually  falls  between  50  cents  and 
$1.00.  Table  11  shows  a  summary  of  the  cost  table 
and  hardly  requires  an  explanation.  It  will  be  seen 
that  each  of  34  orders  supplies  2,500  calories  for  50 
cents  or  less,  18  of  the  number  being  classed  as  pastry 
and  dessert;  each  of  157  orders  supplies  2,500  calories 
for  50  cents  to  $1.00,  60  of  which  are  meat  orders; 
each  of  39  orders  supplies  2,500  calories  for  $1.00  to 
$1.50,  10  of  which  are  meat  orders. 


63 

Thirty-four  per  cent,  of  orders  costing  $1.00  or  less 
per  2,500  calories  were  meat  orders. 

For  50  cents  to  $1.00,  2,500  calories  were  secured 
in  63  per  cent,  of  all  orders. 

In  view  of  the  fact  that  80  per  cent,  of  all  the  orders 
purchased  by  us  supplied  2,500  calories  for  $1.00  or 
less,  and  that  35  per  cent,  of  this  number  were  meat 
orders,  it  can  hardly  be  argued  that  we  are  in  the 
midst  of  the  "high  cost  of  living." 

Attention  should  not  be  diverted  from  the  fact  that 
a  few  orders  are  extremely  high  in  cost,  but  these 
should  be  especially  noted.  They  are  few  in  number 
and  are  the  price  of  flavor. 

Table  12  is  a  classified  list  of  portions  arranged  in 
groups  according  to  their  caloric  value  and,  lends  an 
easy  means  of  dietary  regulation.  It  is  possible  at  a 
glance  to  choose  a  number  of  articles  to  total  the 
desired  food  value  of  the  meal,  noting  in  each  instance 
the  individual  food  value  in  round  numbers  of  the  por- 
tion as  well  as  the  cost. 

A  study  of  the  general  table  will  show  well  balanced 
rations  and  a  mean  of  all  orders  purchased  shows  that 
13.2  per  cent,  of  the  total  heat  is  derived  from  protein, 
this  being  an  excellent  physiologic  mean. 


64 


TABLE     9.— COST     OF     2,500     CALORIES 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

Cost 

sale 

Cal- 

Cal- 

of 

Name  of  Food 

per 

Cost  of 

ories 

ories 

2,500 

Portion 

Ingre- 

per 

for 

Cal- 

dients 

Por- 

Five 

ories 

per 

tion 

Cents 

Portion 

Apple,  baked  

$0.05 

$0,005 

136.8 

136  8 

$0.91 
.64 

Apple,  baked,  with  cream 

.10 

.029 

392.0 

196.0 

Apple,  baked,  with  ice  cream.. 

.10 

272.0 

136.0 

.92 

Apple  fritters  with  fruit  sauce 

.10 



323.4 

161.7 

.77 

Apple     sauce     with     whipped 

cream    

.05 

144.2 

144.2 

.87 

Asparagus,  creamed  on  toast 

.20 

196.8 

49.2 

2.54 

Bacon,  broiled  

.20 

741.0 

185.3 

.67 

Bacon  and  eggs 

.25 

776.3 

155.3 

.81 

Bacon,     fried,     with     French 

fried  potatoes  

.20 

.077 

832.4 

208.1 

.60 

.05 
.10 

89.9 
252.3 

89.9 
126.2 

1.39 

Bananas,  sliced,  with  cream... 

.99 

Beans,  baked,  with  macaroni.. 

.15 

587.3 

195.8 

.64 

Beans,  Boston  baked 

.10 

.029 

480.6 

240.3 

.52 

Beans,  Boston,  on  the  side — 

.05 

133.7 

133.7 

.94 

Beans,  New  York  baked 

.10 

.041 

459.4 

229.7 

.54 

Beans,  New  York,  on  the  side 

.05 

223.4 

223.4 

.56 

Beans,  New  York  baked,  with 

tomato  sauce  

.10 

403.0 

201.5 

.62 

Beef  cakes  with  brown  gravy 

and  macaroni   

.15 

674.4 

224.8 

.56 

Beef,  chipped,   and  scrambled 

eggs   

.20 

730.8 

182.7 

.68 

Beef,  corned   

.15 

.024 

397.2 

132.4 

.94 

Beef,     corned,     and     Boston 

beans    

.15 

500.2 

166.7 

.75 

Beef,   corned,   and  New  York 

beans    

.15 

537.4 

179.1 

.70 

Beef,  corned,  hash  and  poach- 

ed egg   

.20 

635.7 

158.9 

.79 

Beef,    corned,    hash    browned 

in  pan  

.15 

.045 

510.8 

170.3 

.73 

Beef,   corned,    hash,   browned 

with  two  poached  eggs 

.25 



750.7 

150.1 

.83 

Beef,  corned,  hash,  steamed... 

.15 

.050 

508.0 

169.3 

.74 

Beef,   corned,   hash,   steamed. 

.20 

.061 

535.2 

133  8 

93 

Beef,     corned,     with     potato 

salad    

.15 

429.4 

143.1 

.87 

Beef,  creamed  chipped 

.15 

.053 

491.2 

163.7 

.76 

Beef,     creamed     chipped,     on 

toast   

.15 

.055 

747.6 

249.2 

.50 

Beef,  roast,  cold 

.15 

420.3 

140.1 

89 

Beef,    roast,    croquettes    with 

macaroni    

.15 

625.0 

208.3 

.60 

Beef,    roast,    croquettes    with 

spaghetti  

.15 

549.0 

183  0 

68 

Beef,  roast,  cutlet  and  mashed 

potatoes    

.15 

617  0 

205  7 

61 

Beef,    roast,    cutlet    with    to- 

mato  sauce    

.15 
.15 

739.6 
666.3 

246.5 
222.1 

.51 

Beef,  roast,  hash,  browned... 

.56 

Beef,    roast    sirloin    of,    and 

mashed   potatoes    

.20 

499.6 

124.9 

1.00 

Beef,  roast,  with  potato  salad 

.25 

537.1 

107.4 

1.16 

Blackberries  and  cream 

.10 

220.8 

110.4 

2.21 

Bread,  hot  corn 

.10 
.05 

'.017 

457.1 
132.1 

228.6 
132.1 

.56 

Bulgarzoon    

.95 

Buns,  bath   

.05 

.009 

357.5 

357.5 

.35 

65 


TABLE  9.— COST  OF  2,500  CALOmES— (Continued) 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

Cost 

sale 

Cal- 

Cal- 

of 

Name  of  Food 

per 

Cost  of 

ories 

ories 

2,500 

Portion 

Ingre- 

per 

for 

Cal- 

dients 

Por- 

Five 

ories 

per 

tion 

Cents 

Portion 

Cakes,  buckwheat,  with  coun- 

try sausage  

$0.20 

618.9 

154.7 

$0.81 

Cakes,  buckwheat,  with  maple 

cane  syrup    . . . . 

.10 

$0,087 

416.5 

208  3 

60 

Cakes,  butter    

.05 
.05 

.021 

278.0 
824.0 

278.0 
324.0 

.45 

Cakes,  chocolate  spice 

.39 

Cake,  cocoanut 

.05 
.05 

'.026 

204.6 
290.2 

204.6 
290.2 

61 

Cake,  coffee  

.43 

Cakes,   cornmeal    with   maple 

cane   syrup    

.10 

.032 

550.3 

275.2 

.45 

Cake,  banana  layer 

.05 

253.4 

253.4 

.49 

Cake,    chocolate   layer 

.05 

212.4 

212.4 

.59 

Cake,  walnut  layer  with  marsh- 

mallow  icing    

.05 
.05 



323.2 
281.9 

323.2 
281.9 

.39 

Cake,  old  fashioned  molasses. 

.44 

Cake,  pound  

.10 

382.9 

191.5 

.65 

Cakes,   rice  with   maple  cane 

syrup    

.15 



556.8 

185.6 

.67 

Cakes,  wheat,  with  maple  cane 

syrup  

.10 

.049 

462.1 

231.1 

.54 

Cantaloupe    

.15 

36.2 

12.1 

10.33 

Champagne*  

2.00 

844.9 

8.6 

14.53 

Charlotte  russe  

.05 

156.5 

156.5 

.80 

Chicken,  creamed,  on  toast... 

.20 

371.4 

92.9 

1.35 

Chicken  croquette  and  French 

fried  potatoes  

.15 

.070 

477.9 

159.8 

.78 

Chicken    cutlet    and    mashed 

potatoes    

.15 

573.7 

191.2 

.65 

Chicken  giblets  on  toast 

.20 

612.1 

153.0 

.82 

Chicken  hash  

.15 

440.8 

146.9 

.85 

Chicken  wings  on  toast 

.20 

.043 

672.8 

168.2 

.74 

Clam  chowder  

.20 

.040 

402.4 

100.6 

1.24 

Cocoa   

.05 
.15 

.000 

247.5 
524.0 

247.5 
174.7 

.50 

Codfish,  creamed,   on  toast... 

.72 

Coffee,     cup     of     (contained 

cream  and  sugar) 

.05 

.017 

195.2 

195.2 

.64 

Corn,  stewed   

.05 
.10 

52.5 
222.1 

52.5 
111.1 

2.38 

Corn  flakes  and  milk 

1 12 

Cornstarch,     chocolate,     with 

cream    

.05 

.029 

231.6 

231.6 

.54 

Cornstarch,     chocolate,     with 

whipped  cream   

.05 



159.6 

159.6 

.78 

Cornstarch,    strawberry,   with 

whipped  cream    

.05 

102.2 

102.2 

1.22 

Cornstarch,       vanilla,       with 

cream    

.05 

.028 

206.5 

206.5 

.61 

Crab,  deviled  

.20 

362.7 

90.7 

1.38 

Crackers,   graham    

.05 

223.3 

223.3 

.56 

Crackers,  milk 

.05 

' 

317.1 

317.1 

.39 

Crackers,  milk,  and  milk 

.10 

461.0 

230.5 

.54 

Crackers,  soda,  and  milk 

.10 

377.2 

188.6 

.66 

Cream  

.15 

505.9 

168.7 

.74 

Cream   roll    

.05 

.015 

225  1 

2251 

55 

Cream  of  wheat 

.10 

125.9 

63.0 

1.98 

Crullers    

.05 

017 

4440 

444  0 

2S 

Custard,    baked    apple,    with 

whipped   cream   

.10 

262  9 

131  5 

95 

Custard,   cup    

.10 

.019 

219.0 

109.5 

1.14 

Eclair,  chocolate   

.05 

.017 

188.0 

188.0 

67 

*  Not  purchased  in  the  restaurant. 


66 


TABLE  9.— COST  OF  2,500  CALORIES— (Continued) 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

Cost 

sale 

Cal- 

Cal- 

of 

Name  of  Food 

per 

Cost  of 

ories 

ories 

2,500 

Portion 

Ingre- 

per 

for 

Cal- 

dients 

Por- 

Five 

ories 

per 

tion 

Cents 

Portion 

Eggs,  boiled  (2) 

$o.i5 

$0,069 

364.8 

121.6 

$1.03 

Eggs,  creamed,  on  toast 

.20 

.090 

622.5 

155.6 

.80 

Ee-ffs    fried  (2)              

.15 

.069 

498.1 

166.0 

.75 

Egg  plant  fried  in  butter 

.15 

626.0 

208.7 

.60 

Eggs,  poached,  on  toast  (2).. 

.20 

.062 

262.4 

65.6 

1.91 

Vcrgra     cnrflmhlpd     (2)                 ... 

.15 

.071 

438.9 

146.3 

.85 

Fish  cakes  with  macaroni 

.20 

507.6 

126.9 

.99 

Fish  cakes  with  poached  egg.. 

.20 

567.3 

141.8 

.88 

Fish  cakes  with  spaghetti 

.20 



482.4 

120.6 

1.04 

Fish  cakes  with  tomato  sauce 

.15 

.025 

483.7 

161.2 

.78 

Frankfurters       and       potato 

salad    

.15 
.15 
.20 
.15 
.10 

'.'osi 

587.7 
77.3 
892.2 
550.4 
526.1 

195.9 
25.8 
223.1 
183.5 
263.1 

.64 

4.85 

Ham    broiled             

.56 

Ham,  cold         

.68 

Ham  croquettes   

.47 

Ham    fried                

.25 
.15 

.076 

434.2 
604.0 

86.8 
201.3 

1.44 

Ham' and  beans  (Boston) 

.62 

Ham  and  beans  (New  York) . . 

.16 



619.8 

206.6 

.61 

.25 

.115 

791.2 

158.3 

.79 

Ham,  minced,   and   scrambled 

.20 
.20 



727.7 
632.5 

181.9 
158.1 

.69 

Ham  and  potato  salad 

.79 

Ice  cream  strawberry..        .... 

.10 

.025 

204.1 

102.1 

1.22 

Ice  cream,  vanilla 

.10 

.023 

227.5 

113.8 

1.10 

Jelly,    pineapple     fruit,    with 

whipped  cream   

.05 

109.8 

109.8 

1.14 

Jelly,   strawberry    fruit,    with 

whipped  cream   

.05 
.30 

".m 

154.9 
811.6 

154.9 
135.3 

.81 

Lamb  chops  (2) 

.92 

Lamb    chops    breaded,     with 

.20 

530.8 

132.7 

.94 

Lamb   croquette   and  mashed 

.15 

.049 

874.2 

291.4 

.43 

Lamb  cutlet  and  mashed  po- 

.15 

.15 

616.2 
563.2 

205.4 

187.7 

.61 

Lamb  pie,  baked,  individual.. 

.67 

Liver  and  bacon 

.25 

.m 

747.2 

149.4 

.84 

Liver  and  bacon  with   Lyon- 

.25 

755.0 

151.0 

.83 

Liver  and  onions  with  French 

fried  potatoes   

.20 

800.2 

200.1 

.62 

Liver,   fried,  and  mashed  po- 

tatoes     

.15 
.05 



494.3 
125.8 

164.8 
125.8 

.76 

Macaroni,  side  order 

.99 

Macaroni,  baked,  and  cheese.. 

.10 

363.2 

181.6 

.69 

Mackerel,    broiled    salt,    with 

.20 

.086 

768.7 

192.2 

.65 

Maple  flakes  with  milk 

.10 



265.3 

132.6 

.94 

Meat   cakes,   German,   French 

f ripfl   T>nt,Rtnes            

.15 

853.4 

284.5 

.44 

Meat     cakes,     German,     with 

Lyonnaise  potatoes  

.15 

739.2 

246.4 

.51 

Milk    

.10 
.05 

.05 

.034 
.018 
.029 

290.5 
342.2 
453.6 

145.3 
342.2 
453.6 

.86 

.37 

.28 

Oatmeal,    fresh    cooked,    with 

.15 

.25 
.20 

.038 
.086 
.085 

383.0 
454.1 
662.4 

127.7 
90.8 
165.6 

.98 

Omelet,  chicken    

1.38 

Omelet,  ham      ... 

.75 

67 


TABLE  9.— COST  OF  2,500  CALORIES— (Continued) 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

Cost 

sale 

Cal- 

Cal- 

of 

Name  of  Food 

per 

Cost  of 

ories 

ories 

2,500 

Portion 

Ingre- 

per 

for 

Cal- 

dients 

Por- 

Five 

ories 

per 

tion 

Cents 

Portion 

Omelet,  macaroni      and      to- 

mato sauce  

$0.25 

595.6 

119.1 

$1.05 

.20 
.20 

$0,070 
.068 

516.5 
460.9 

129.1 
115.2 

.97 

Omelet,  parsley    

1.09 

.16 

.065 

496.5 

165.5 

.75 

Omelet,  Spanish    with   French 

fried  potatoes    

.25 

.098 

659.7 

132.1 

.95 

.20 
.25 

697.4 
609.7 

174.4 
121.9 

.72 

Omelet,  tomato  with  potatoes 

1.03 

.25 

809.0 

161.8 

.77 

Oyster  fry,  plain  with  bacon. . 

.30 

1,030.5 

171.8 

.73 

Oyster    fry,   small 

.20 

.096 

696.6 

174.2 

.72 

Oyster  pie  

.15 

.069 

661.1 

220.4 

.57 

.15 
.05 

".m 

55.9 
337.2 

18.6 
337.2 

6.72 

Pie,  apple   

.37 

Pie,  blackberry   

.10 

355.8 

177.9 

.70 

Pie,  cherry    

.10 

383.0 

191.5 

.65 

Pie,  cocoanut   

.05 

372.9 

372.9 

.34 

Pie,  huckleberry     

.10 

359.4 

179.7 

.70 

.05 
.10 
.10 

.017 
.036 

279.7 
388.1 
363.7 

279.7 
194.1 
181.8 

.45 

Pie,  mince                 

64 

Pie,  peach  

.69 

Pie,  pineapple    

.06 

347.4 

347.4 

.36 

Pie,  pumpkin    .        

.05 

296  1 

296  1 

42 

Pie,  rhubarb  

.05 
.10 

.009 
.013 

286.8 
376.0 

286.8 
188.0 

.44 

Pie,  strawberry    

.66 

Pineapple,   sliced    

.05 

35.3 

35.3 

3.54 

Pork  and  beans,  Boston 

.15 

829.9 

276.6 

.45 

Pork  and  beans.  New  York... 

.15 

595.9 

198.7 

.63 

Potatoes,  French  fried  (extra 

order)    

.10 

.033 

320.8 

160.4 

.78 

Pudding,   bread,  with  vanilla 

.05 
.05 

.029 

298.4 
355.4 

298.4 
355.4 

.42 

Pudding,  bread,  custard 

.35 

Pudding,  cabinet,  with  vanilla 

.05 

399.5 

399.5 

.31 

Pudding,   Indian,   with  maple 

sauce    

.05 

227.2 

227.2 

.55 

Pudding,   New   England,  with 

vanilla   sauce   ..        

.05 
.05 
.05 

'.OSO 
.004 

330.7 
263.1 
217.2 

330.7 
263.1 
217.2 

38 

Pudding,  rice,  cold 

.47 

Pudding,  tapioca,  apple 

.57 

Pudding,  Tapioca,  creamed.... 

.05 

.015 

189.6 

189.6 

,  .66 

Rhubarb,  stewed    

.05 

93.9 

93.9 

1.33 

Rice,  boiled   (side  order) 

.05 

.002 

130.8 

130.8 

.96 

Rice  croquettes  with  bacon — 

.15 

588.7 

196.2 

.64 

Rice,  hot,   with  butter 

.10 

305.2 

152.6 

.82 

Rice,  hot,  with   cream 

.15 

520.1 

173.3 

.72 

Rice,  hot,   with  milk 

.10 
.15 

".m 

279.1 
429.8 

139.6 
143.3 

90 

Rice,  hot,  with  poached  egg.. 

.87 

Roast,    Vienna,    with    French 

fried  potatoes 

.15 

070 

834  7 

278  3 

45 

Roast,  Vienna,   and  spaghetti 

and  potatoes  

.15 

054 

708  9 

236  3 

53 

Roast,    Vienna,    with    stewed 

tomatoes    

.15 

524.1 

174.7 

.72 

Salad,  crab  meat   

.20 

398.0 

99.5 

1.26 

Salad,  Ggg 

.20 

4640 

116  0 

1  08 

Salad,  potato    

.10 

.028 

433.9 

217.0 

.58 

Salad,  tuna   fish    

.25 

.090 

554.4 

110.9 

68 


TABLE  9.— COST  OF  2,500  CALORIES— (Continued) 


Name  of  Food 


Sandwich,  American  cheese 
Sandwich,  chicken,  sliced... 
Sandwich,  chicken  salad  ... 

Sandwich,  club    , 

Sandwich,  corned  beef  

Sandwich,  cream  cheese  walnut 

Sandwich,  fried  egg  

Sandwich,  fish   cake    

Sandwich,  ham     

Sandwich,  ham,   with  roll 

Sandwich,  minced  chicken   

Sandwich,  minced  chicken  with 

lettuce    

Sandwich,  minced  ham   

Sandwich,  minced    ham    with 

olives    

Sandwich,  minced  tongue  with 

tea  biscuits  

Sandwich,  oyster  

Sandwich,       pimento       olive, 

cheese    

Sandwich,  roast   beef,   hot 

Sandwich,  roast  beef  with  roll 

Sandwich,  sardine    

Sandwich,  swiss   cheese    

Sandwich,  tomato    

Sausage,   country    

Sausage,  country,  and  Trench 

fried  potatoes   

Shad,  baked,  and  dressing 

Shortcake,  strawberry   

Shredded  wheat   and  cream... 

Shredded  wheat  and  milk 

Soup,  bean,  with  croutons 

Soup,  chicken    

Soup,  green   split   pea 

Soup,  tomato,   with    rice 

Soup,  vegetable    

Spaghetti   and  cheese  

Steak,  hamburger     

Steak,  hamburger  with  Span- 
ish  sauce   

Steak,  sirloin     

Steak,  sirloin  with  onions 

Steak,  small 

Steak,  small,  with  onions 

Steak,  tenderloin    

Steak,  tenderloin,   with  onions 

Stew,  beef    

Stew,  lamb    

Strawberries   with    cream 

Strawberries  with  ice  cream... 

Tart,  strawberry  

Toast,  buttered   

Toast,    French,    with     maple 

cane  syrup    

Toast,   milk    

Tomato,  sliced   

Tomato,  sliced  with  lettuce... 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

sale 

Cal- 

Cal- 

per 

Cost  of 

ories 

ories 

Portion 

Ingre- 

per 

for 

dients 

Por- 

Five 

per 

tion 

Cents 

Portion 

$0.05 

230.2 

230.2 

.10 

$0,027 

156.2 

78.1 

.10 

269.3 

134.7 

.25 

.065 

407.2 

81.4 

.05 

.020 

186.0 

186.0 

.05 

.026 

201.5 

201.5 

.10 

.036 

259.2 

129.6 

.10 



235.5 

117.8 

.05 

.021 

198.3 

198.3 

.05 

261.8 

261.8 

.05 

.026 

220.3 

220.3 

.10 

.084 

172.5 

86.3 

.05 

.025 

277.3 

277.3 

.05 

.021 

206.8 

206.8 

.05 

225.6 

225.6 

.10 

.024 

307.6 

153.8 

.05 

152.3 

152.3 

.15 

.043 

244.4 

81.5 

.05 

357.8 

357.8 

.05 



207.4 

207.4 

.05 



244.0 

244.0 

.05 

.021 

133.6 

133.6 

.05 

.032 

227.7 

227.7 

.15 

501.6 

167.2 

.20 

.154 

630.6 

157.7 

.15 

.032 

275.3 

91.8 

.15 



478.6 

159.5 

.10 

381.6 

190.8 

.10 

.047 

168.8 

84.4 

.15 

.090 

301.2 

100.4 

.10 

.075 

228.2 

114.1 

.10 

73.1- 

36.6 

.10 

.019 

196.2- 

98.1 

.10 

.007 

175.9 

88.0 

.20 

.087 

682.1 

170.5 

.20 

629.6 

157.4 

.50 

.136 

1,280.8 

128.1 

.55 



1,209.8 

110.0 

.35 

.090 

965.8 

138.0 

.40 

946.5 

118.3 

.55 

.200 

1,169.3 

106.3 

.60 



1,359.1 

113.3 

.15 

.059 

599.4 

199.8 

.15 

.048 

580.8 

193.6 

.15 

.049 

275.7 

91.9 

.15 



195.1 

65.0 

.10 



221.9 

111.0 

.10 

.019 

299.3 

149.7 

.20 

716.8- 

179.2 

.15 

.057 

316.8 

105.6 

.10 

30.3 

15.2 

.15 



49.8 

16.6 

Cost 

of 
2,500 
Cal- 
ories 


$0.54 
1.60 

.93 
1.54 

.67 


1.06 


.48 
.57 


1.45 
.45 


1.53 
.35 
.60 
.51 
.94 
.55 

.75 

.79 
1.36 

.78 

.66 
1.48 
1.24 
1.10 
3.42 
1.27 
1.42 

.73 

.79 
.98 
1.14 
.91 
1.06 
1.18 
1.10 


1.36 
1.92 
1.13 


.70 
1.18 
8.20 
7.53 


69 


Esti- 

mated 

Nutri- 

Nutri- 

Whole- 

tional 

tional 

Cost 

Cost 

sale 

Cal- 

Cal- 

of 

Name  of  Food 

per 

Cost  of 

ories 

ories 

2,500 

Portion 

Ingre- 

per 

for 

Cal- 

dients 

Por- 

Five 

ories 

per 

tion 

Cents 

Portion 

Tomato     and     lettuce     with 

dressing   

$0.20 

53  8 

IS  5 

$9.26 

Veal  cutlet,  breaded,   and  to- 

mato  sauce    

.20 

.15 

$0,069 

847.7 
524.8 

211.9 
174.9 

.59 

Veal  pot  pie  with  dumplings.. 

.71 

Watermelon    

.15 

118.3 

39.4 

3.17 

Weakflsh,  baked,  with  dressing 

.20 

515.5 

128.9 

.97 

70 


TABLE    10.— WHOLESALE    PRICES 
Groceries: 

Almonds,  whole  $0.21  lb. 

Almonds,  shelled 37  lb. 

Allspice    10  lb. 

Allspice,  cloves  and  cinnamon,  ground 12  lb. 

Apples,   evaporated    103  lb. 

Baking  powder   432  lb. 

Beans,   string  09  lb.  can 

Beans,  pea  0566  qt. 

Beef,  dried   28  lb. 

Bread,   22-ounce  loaf 08 

Bread,  22-ounce  loaf  day  old 04 

Bay  leaves  003  oz. 

Barley     21  lb.  (?) 

Brandy     2.25  gal. 

Chocolate,  Baker's   29  lb. 

Citron    16  lb. 

Cinnamon    14  lb. 

Currants    0825  lb. 

Cider   15  gal. 

Celery  salt  44  lb. 

Clams,   canned    085  lb. 

Cloves    10  1/4  lb. 

Cocoa    12  lb. 

Coffee    16  lb. 

Cornmeal    018  lb. 

Cornstarch    035  lb. 

Curry  ppwder   07  bottle 

Catsup   37  gal. 

Cornflakes    057  pkg. 

Flour,   wheat    6.25  bbl.,  .0364  lb. 

Flour,  buckwheat 022  lb. 

Horseradish     15  lb. 

Lemon  extract   1.00  qt. 

Lard    125  lb. 

Mace    047  oz. 

Marrow  beans  065  lb. 

Molasses,    New    Orleans 29  gal. 

Molasses,   black    strap 11  gal. 

Mustard    034  %  lb. 

Nutmeg  023  oz. 

Oatmeal   025  lb. 

Olive  oil   21  pt. 

Olives    56  gal. 

Paprika    04  oz. 

Pepper    045  ^A  lb. 

Prunes    04  lb.   (50-60's) 

Peas,  split  04  lb. 

Raisins    065  lb. 

Rice    026  lb. 

Salt    014  lb. 

Saltpetre   0925  1b. 

Spaghetti    045  lb. 

Soda    0175  1b. 

Sugar,   gran 04  lb. 

Sugar,  Stan,   powd 053  lb. 

Sugar,  XXXX  054  lb. 

Sherry   wine 65  gal. 

Tomatoes    05  qt. 

Tabasco  sauce 189  bottle 

Tapioca,   pearl    038  lb. 

Tea     18  lb. 

Thyme    075  lb. 

Vanilla     3.25  gal. 

Vinegar    16  gaL 

Walnuts,   English    17  lb. 

Worcestershire  sauce   3.375  per  doz.  pts. 

Yeast,   compressed    015  oz. 

Dairy  Products: 

Butter    35  lb. 

Buttermilk     054  qt. 

Cream,  25  per  cent 30  qt. 

Cheese,  American 14  lb. 


71 


TABLE    10.— WHOLESALE    FRICES— (Continued) 
Dairy  Products— Continued: 

Clieese,  cream   $0.0833  pkg. 

Eggs    30  doz. 

Milk    0625  qt. 

Fruits  and  Vegetables: 

Apples    2.50  bbl. 

Bananas    1.25  beh.  (150) 

Cabbage    042  head 

Carrots    021  lb. 

Celery    015  stalk 

Lettuce    03  head 

Lemons    14  doz. 

Mushrooms    17  14-oz.  can 

Onions    02  lb. 

Oranges    16  doz. 

Peppers    1.25  bbl. 

Parsley    0125  bch. 

Potatoes   016  lb. 

Rhubarb    1.50  per  100  bunches 

Strawberries  (in  season)  05  qt. 

Tomatoes    3.50  per  crate  (144) 

Turnips   (white)   03  lb. 

Meats: 

Beef,  round  16  lb. 

Beef,  rump    14  lb. 

Beef,  top   round   16  lb. 

Beef,  Btew   meat    16  lb. 

Beef,  sirloin    16  lb. 

Beef,  tenderloin    28  lb. 

Beef,  hamburg    16  lb. 

Beef,  butt    16  lb. 

Beef,  bull  meat,  lean 12  lb. 

Bacon   20  lb. 

Chicken   (fowl)    18  lb. 

Chicken,  fat  10  lb. 

Lamb,  rib  chops  16  lb. 

Lamb,  shoulder  chops  14  lb. 

Lamb,  chuck    12  lb. 

Liver   11  lb. 

Ham  shanks  15  each 

Ham  bones    10  lb. 

Ham  for  boiling  18  lb. 

Pork,  shoulder   15  lb. 

Pork,  belly   16  lb. 

Pork,  larding    16  lb. 

Sheep  casings  ' 15  lb. 

Veal,  leg  16  lb. 

Fisht 

Blue  fish  12  lb. 

Clams,  little  neck 8.25  per  1,000 

Codfish,  fresh    14  lb. 

Codfish,  salt   08  lb. 

Crab  meat,  lump 1.25  lb. 

Halibut    07  lb. 

Norway  mackerel  125  lb. 

Oysters,  blue  points 6.00  per  1,000 

Oysters    4.50  per  1,000 

Oyster  liquor  25  qt. 

Oysters,  box 5.50  per  1,000 

Smelts  09  lb. 

Shad    32  lb. 

Tuna  flsh  1.95  per  doz.  cans 


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IX. — Table    12. — List    of    Portions    in    Groups 
According  to  Caloric  Value 


IX.— TABLE     12.— CLASSIFIED    LIST    OF    PORTIONS    ARRANGED 


Calories 

Soups 

Meats 

Sandwiches 

Eggs 

Beans 

0 

(0-50) 



100 

Tomato,   with 

Tomato,   5  cents 



Boston         beans 

(50-160) 

rice,  10  cents 

"on  the  side,"  5 
cents 

200 

Bean,  with 

Country  sausage, 

American    cheese, 

New  York  beans 

(150-250) 

croutons,     10 

5  cents 

5  cents 

"on  the  side,"  5 

cents 

Chicken,       sliced. 

cents 

Green  split  pea. 

10  cents 

10  cents 

Corned     beef,     5 

Vegetable,     10 

cents. 

cents 

Creamed      cheese 
with    wahiut,    5 
cents 

Ham,  5  cents 

Minced      chicken, 
5  cents 

Minced       chicken 
with   lettuce,    10 
cents 

Minced  ham  with 
olives,  5  cents 

Minced        tongue 
with      tea     bis- 
cuits, 5  cents 

Pimento,      olive, 
cheese,  5  cents 

Sardine,    5   cents 

300 

Chicken,     15 
cents 

Chicken  salad,  10 
cents 

Two   poached 
eggs    on    toast. 

(260-350) 

Fried      egg,      10 

20  cents 

cents 

Fish      cake,      10 

cents 

IN    GROUPS    ACCORDING    TO    THEIR    CALORIC    VALUE 


Dairy 

j        Pastry  and 

Dishes 

Oysters      '           Dessert 

i 

Salads 

Miscellaneous 

Fruits 

Tomatoes,  sliced, 
10  cents 

Cantaloupe,        15 

cents 

Pineapple,    sliced. 

5  cents 

Cream     of  '  O  v  s  t  e  r  s. 

Cornstarch, 
strawberry,        5 

Bulgarzoon,         5 
cents 

Apple,     baked,     5 

wheat,    10 

raw,     15 

cents 

cents 

cents 

cents 

Corn,    stewed,    5 

Apple  sauce   with 

Jelly,      pineapple 

cents 

whipped     cream, 

fruit,  with  whip- 

Macaroni,      side 

5  cents 

ped   cream,        5 

order,  5  cents 

Bananas,      sliced. 

cents 

Ehubarb,  stewed, 

5  cents 
Bice,  boiled,  side 

order,  5  cents 
Tomatoes,    sliced 

with   lettuce,   15 

cents. 
Tomatoes        and 

lettuce    with 

dressing,  20  cts. 

5  cents 
Grape     fruit,     15 

cents 
Watermelon,       15 

cents 

Corn  flakes 

Cocoanut     cake, 
5  cents 

Asparagus  cream- 
ed  on  toast,  20 

Blackberries    and 

and   milk. 

cream,  10  cents 

10  cents 

Chocolate     layer 

cents 

Strawberries  with 

Graham 

cake,  5  cents 

Cup   of  coffee,  5 

ice      cream,      15 

crackers, 

Charlotte     russe, 

cents 

cents 

5  cents 

5  cents 

Chocolate     corn- 
starch      with 
cream,  5  cents 

Chocolate     corn- 
starch      with 
wipped      cream, 
5  cents 

Vanilla          corn- 
starch       with 
cream,  5  cents 

Cream      roll,      5 
cents 

Cup    custard,    10 
cents 

Chocolate  eclaire. 

Spaghetti        and 
cheese,  10  cents 

5  cents 

Strawberry       ice 

cream,  10  cents 

• 

Strawberry    tart. 

10  cents 

Vanilla  ice  cream, 

10  cents 

Strawberry    fruit 

jelly  with  whip- 

ped     cream,      5 

cents 

Indian      pudding 

with     maple 

sauce,  5  cents 

Apple        tapioca 

pudding,  5  cents 

Creamed    tapioca 

pudding,  5  cents 

Milk   crack- 

Chocolate     spice 

Apple     fritters 
with  fruit  sauce. 

Baked  apple  with 
ice     cream,     10 

ers,  5  cents 

cakes,  5  cents 

Maple  flakes 

Coffee     cake,     5 

10  cents 

cents 

with  milk. 

cents 

Butter    cakes,    5 

Bananas       sliced 

10  cents 

Banana         layer 
cake,  5  cents 

cents 

with    cream,    10 
cents 

TABLE    12.— CLASSIFIED   LIST    OF  PORTIONS  ARRANGED   IN 


Calories 

Soups 

Meats 

Sandwiches 

Eggs 

Beans 

300 
(250-350) 

Ham    with    roll, 

5  cents 
Minced     ham,     5 

cents 

Oyster,    10    cents 
Hot    roast    beef, 

15  cents 
Swiss     cheese,     5 

cents 

400 
(350-450) 

Clam     Chow- 
der, 20  cents 

Corned    beef,    15 

cents 
Creamed    chicken 

on      toast,      20 

cents 
Deviled  crabs,  20 

cents 

Club,     25     cents 
Roast   beef   with 
roll,  5  cents 

Two  boiled  eggs, 
15  cents 

New  York   beans 
with         tomato 
sauce,  10  cents 

500 

Corned  beef  and 

Boston      beans, 

15  cents 
Corned      beef 

hash,      browned 

in  pan,  15  cents 
Corned      beef 

hash,     steamed, 

15  cents 
Corned  beef  with 

potato  salad,  15 

cents 
Creamed  chipped 

beef,  15  cents 
Cold  roast  beef, 

15  cents 
Boast    sirloin   of 

beef  and  mashed 

potatoes,  20 

cents 

Two    fried    eggs, 

15  cents 
Two      scrambled 

eggs,  15  cents 
Chicken     omelet, 

25  cents 
Parsley    Omelet, 

20  cents 
Plain   omelet,   15 

cents 

Boston  baked 

(450-560) 

beans,  10  cents 
New  York  baked 

beans,  10  cents 
Boston    beans 

and  corned  beef, 

15  cents 

GROUPS    ACCORDING    TO    THEIR    CALORIC    VALVE— (Continued) 


Dairy 

Pastry  and 

Dishes 

Oysters 

Dessert 

Salads 

Miscellaneous 

Fruits 

Walnut          layer 

Cocoa,     5     cents 

Strawberries  with 

cake  with  marsh- 

Milk      10      cents 

cream,  15  cents 

mallow   icing,    5 

Corn    muffins,    5 

cents 

cents 

Old        fashioned 

French  fried   po- 

molasses cake,  5 

tatoes  (extra  or- 

cents 

der),  10  cents 

Baked  apple  cus- 

Hot     rice     with 

tard  with  whip- 

butter, 10  cents 

ped     cream,     10 

Buttered      toast. 

cents 

10  cents 

Apple  pie,  5  cents 

Milk     toast,     15 

I/Cmon      pie,      5 

cents 

cents 

Hot     rice     with 

Pumpkin    pie,    5 

milk,  10  cents 

cents 

Rhubarb     pie,    5 

cents 

Bread       pudding 

with          vanilla 

sauce,  5  cents 

New         England 

pudding        with 

vanilla   sauce,  5 

cents 

Rice    pudding,    5 

cents 

Strawberry  short- 

cake, 15  cents 

Soda  crack- 

Pound   cake,    10 

CJrflh   TTiPat,  sfllAfi. 

Rath        hnns         fi 

Baked  apple  with 
cream,  10  cents 

ers       and 

cents 

v^A  c*«.r     XU.V.UW  ociiavty 

20  cents 

cents 

milk,       10 

Blackberry      pie. 

Potato  salad,  10 

Buckwheat  cakes 

cents 

10  cents 

cents 

with  maple  cane 

Oatmeal 

Cherry      pie,     10 

syrup,  10  cents 

with  cream 

cents 

Baked    macaroni 

15  cents 

Cocoanut   pie,    5 

and    cheese,     10 

Shredded 

cents 

cents 

wheat  and 

Huckleberry    pie. 

milk,  10 

10  cents 

cents 

Mince  pie,  10  cts. 
Peach  pie,  10  cts. 
Pineapple   pie,    5 

cents 
Strawberry       pie, 

10  cents 
Bread        custard 

pudding,  5  cents 
Cabinet    pudding 

with    vanilla 

sauce,  5  cents 

' 

Milk   crack- 

Crullers,   5  cents 

Egg      salad,      20 
cents 

Hot  corn   bread, 
10  cents 

ers     and 

Napoleon,  Scents 

milk,      10 

Wheat  cakes  with 

cents 

maple    cane 

Shredded 

syrup,  10  cents 

wheat  and 

Cream,    15   cents 

cream,    15 

Hot     rice     with 

cents 

cream,   15   cents 
Hot      rice     with 
poached  egg,  15 
cents 

TABLE    12.— CLASSIFIED   LIST   OF   PORTIONS    ARRANGED    IN 


Calories 


500 
(450-550) 


(550-650) 


Soups 


Beef    stew, 

cents 
Lamb  stew, 

cents 


Meats 


Chicken  croquette 
and  French  fried 
potatoes,  15 
cents 

Chicken  hash,  15 
cents 

Fish  cakes  with 
macaroni,  20  cts. 

Fish  cakes  with 
spaghetti,  20  cts. 

Fish  cakes  with 
tomato  sauce, 
15  cents 

Fried  ham,  25 
cents 

Fried  liver  with 
mashed  pota- 
toes, 15  cents. 

Country  sausage 
and  French  fried 
potatoes,  16  cts. 


Corned  beef  and 
New  York  beans, 
15  cents 

Corned  beef 
hash,  steamed, 
with  poached 
egg,  20  cents 

Roast  beef  cro- 
quette with 
spaghetti,  15 
cents 

Roast  beef  with 
potato  salad, 
25  cents 

Chicken  cutlet 
with  mashed  po- 
tatoes, 15  cents 

Creamed  codfish 
on  toast,  15  cts. 

Fish  cakes  with 
poached  egg,  2o 
cents 

Frankfurters 
with     potato 
salad,   15  cents 

Cold  ham,  15  cts. 

Ham  croquette, 
10  cents 

Ham  and  Boston 
beans,  15  cents 

Lamb  chops, 
breaded,  with 
mashed  pota- 
toes, 20  cents 

Lamb  pie,  baked, 
individual,  15 
cents 

Pork  and  New 
York  beans,  15 
cents 

Vienna  roast 
with  stewed  to- 
matoes,   15   cts. 

Veal  pot  pie  with 
dumpling,  15 
cents 

Baked  weakflsh 
with  dressing, 
20  cents 


Sandwiches 


Eggs 


Macaroni  omelet, 

25  cents 
Onion  omelet,  20 

cents 
Tomato       omelet 

with      potatoes, 

25  cents 


Beans 


Baked      beans 

with     macaroni, 

15  cents 
Corned  beef  and 

New  York  beans, 

15  cents 
Ham  and  Boston 

beans,  15  cents 
Pork     and     New 
York     beans,     15 

cents 


GROUPS    ACCORDING    TO    THEIR    CALORIC    VALVE— (Continued) 


Dairy 

Dishes 


Oysters 


Pastry   and 
Dessert 


Salads 


Miscellaneous 


Tuna   fish   salad, 
25  cents 


Cornmeal  cakes 
with  maple  cane 
syrup,  10  cents 

Rice  cakes  with 
maple  cane 
syrup,  15  cents 

Egg  plant  fried 
in  butter,  15 
cents 

Rice  croquettes 
with  bacon,  15 
cents 


Fruit? 


TABLE    12.— CLASSIFIED    LIST    OF   PORTIONS   ARRANGED   IN 


Calories 

Soups 

Meats 

Sandwiches 

Eggs 

Beans 

700 

Beef    cakes    with 
brown        gravy 
and      macaroni, 
15  cents 

Corned  beef  hash 
with        poached 
egg,  20  cents 

Roast    beef    cro- 
quette          with 
macaroni,  15  cts. 

Roast    beef    cut- 
let with  mashed 
potatoes,  15  cts. 

Roast  beef  hash, 
browned,  15  cts. 

Chicken      giblets 
on  toast,  20  cts. 

Ham     and     New 
York   beans,    15 
cents 

Ham  and  potato 
salad,  20  cents 

Lamb  cutlet  with 
mashed        pota- 
toes, 15  cents 

Vienna     roast 
with      spaghetti 
and       potatoes, 
15  cents 

Baked   shad   and 
dressing,  20  cts. 

Hamburger  steak 
20  cents 

1 

Creamed  eggs  on 
toast,  20  cents 

Ham    omelet,    20 
cents 

Tomato     omelet, 
20  cents 

Spanish       omelet 
with    French 
fried  potatoes 
25  cents 

Ham     and     New 
York    beans,    15 
cents 

(650-750) 

800 

Broiled  bacon,  20 
cents 

Bacon  and  eggs, 
25  cents 

Chipped  beef  and 

scrambled     eggs, 
20  cents 

Corned  beef  hash 
browned       with 
two         poached 
eggs,  25  cents 

Creamed   chipped 
beef  on  toast,  15 
cents 

Roast  beef  cutlet 
with    tomato 
sauce,  15  cents 

Chicken  wings  on 
toast,  20  cents 

Ham    and    eggs, 
25  cents 

Liver  and  bacon, 
25  cents 

Liver  and  bacon 
with     Lyonnaise 
potatoes,  25  cts. 

Liver  and  onions 
with     French 
fried     potatoes, 
20  cents 

Broiled      salt 
mackerel       with 
mashed       pota- 
toes, 20  cents 

German    meat 
cakes  with  Lyon- 
naise    potatoes, 
15  cents 

Chipped  beef  and 

scrambled    eggs, 

20  cents 
Bacon  and  eggs, 

25  cents 
Ham    and    eggs, 

25  cents 
Minced  ham   and 

scrambled    eggs, 

20  cents 

(750-850) 

1 

• 

GROUPS    ACCORDING    TO    THEIR    CALORIC    YALVE— (Continued) 


Dairy 
Dishes 

Oysters 

Pastry   and 
Dessert 

Salads 

Miscellaneous 

Fruits 

Small    oys- 
ter fry,  20 
cents 

Oyster    pie, 
15  cents 

• 

Buckwheat  cakes 
with  country 
sausage,  20  cents 

French  toast 
with  maple  cane 
syrup,  20  cents 

Large    oys- 
ter fry,  25 
cents 

TABLE    12.— CLASSIFIED    LIST    OF   PORTIONS   ARRANGED   IN 


Calories 

Soups 

Meats 

Sandwiches 

Eggs 

Beans 

900 

Bacon,      fried, 
with          French 
fried     potatoes, 
20  cents 

Broiled    ham,    20 
cents 

Two  lamb  chops, 
30  cents 

Lamb     croquette 
and  mashed  po- 
tatoes, 15  cents 

German    meat 
cakes     with 
French  fried  po- 
tatoes, 15  cents 

Pork  and  Boston 
beans,  15  cents 

Vienna     roast 
with     French 
fried     potatoes, 
15  cents 

Veal    cutlet, 
breaded,       with 
tomato       sauce, 
20  cents 

Pork  and  Boston 

(850-950) 

beans,  15  cents 

1000 

Small    steak,    35 

cents 
Small  steak  with 

onions,   40  cents 

(950-1050) 

1200 

Sirloin  steak  with 
onions,   55  cents 

Tenderloin  steak, 
55  cents 

(1150-1250) 

1300 

Sirloin   steak,    50 
cents 

(1250-1350) 

1400 
(1350-1450) 

Tenderloin    steak 
with    onions,    60 
cents 

GROUPS    ACCORDING    TO    THEIR    CALORIC    VALVE— (Continued) 


Dairy 
Dishes 

Oysters 

Pastry   and 
Dessert 

Salads 

Miscellaneous 

Fruits 

Oyster   fry, 
plain,  with 
bacon,    30 
cents 

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UNIVERSITY  OF  CAUFORNIA  UBRARY 


